Seared Salmon with Steamed Asparagus and Lentil Salad

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

Seared Salmon with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Salad

Pan-seared sockeye salmon served over a fiber-rich lentil salad with crisp-tender steamed asparagus and a squeeze of fresh lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

468kcal
Protein
53.0g
Fat
13.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.75 cup Cooked Lentils

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon is searing, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.

  • 6

    In a small mixing bowl, toss the pre-cooked lentils with the fresh lemon juice and a pinch of salt.

  • 7

    Plate the lentil salad, top it with the seared salmon fillet, and serve the steamed asparagus on the side.

Seared Salmon with Steamed Asparagus and Lentil Salad

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

Seared Salmon with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Salad

Pan-seared sockeye salmon served over a fiber-rich lentil salad with crisp-tender steamed asparagus and a squeeze of fresh lemon.

NUTRITION

468kcal
Protein
53.0g
Fat
13.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.75 cup Cooked Lentils

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon is searing, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.

  • 6

    In a small mixing bowl, toss the pre-cooked lentils with the fresh lemon juice and a pinch of salt.

  • 7

    Plate the lentil salad, top it with the seared salmon fillet, and serve the steamed asparagus on the side.