Seared Salmon with Lentil Salad and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Lentil Salad and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Salad and Roasted Asparagus

Pan-seared sockeye salmon and roasted asparagus served over a zesty lentil salad, finished with a sprinkle of fresh, aromatic dill.

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NUTRITION

657kcal
Protein
78.4g
Fat
17.6g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

9.5 oz Sockeye Salmon Fillet

1 cup Cooked Lentils

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish flakes easily with a fork.

  • 7

    In a mixing bowl, toss the cooked lentils with lemon juice, minced garlic, and optional fresh dill or parsley.

  • 8

    Place the lentil salad on a plate, arrange the roasted asparagus alongside, and top with the seared salmon fillet.

Seared Salmon with Lentil Salad and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Lentil Salad and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Salad and Roasted Asparagus

Pan-seared sockeye salmon and roasted asparagus served over a zesty lentil salad, finished with a sprinkle of fresh, aromatic dill.

NUTRITION

657kcal
Protein
78.4g
Fat
17.6g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

9.5 oz Sockeye Salmon Fillet

1 cup Cooked Lentils

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish flakes easily with a fork.

  • 7

    In a mixing bowl, toss the cooked lentils with lemon juice, minced garlic, and optional fresh dill or parsley.

  • 8

    Place the lentil salad on a plate, arrange the roasted asparagus alongside, and top with the seared salmon fillet.