Name: Seared Salmon Fillet with Roasted Asparagus and Lentil Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Wild Atlantic Salmon Fillet; 0.5 cup Cooked Brown Lentils; 1 cup Fresh Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 tablespoons Fresh Parsley

Seared Salmon Fillet with Roasted Asparagus and Lentil Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lentil Salad

A pan-seared salmon fillet served over a zesty herb-tossed lentil salad with tender roasted asparagus, featuring a perfectly crispy skin.

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NUTRITION

Protein

57.2g

Fat

19.5g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Lentils

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the asparagus with half of the olive oil and a pinch of salt, then roast on a sheet pan for 12 minutes until tender.
3
Pat the salmon fillet dry and season with salt and pepper.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crispy.
6
Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
7
In a small bowl, toss the cooked lentils with lemon juice and chopped fresh parsley.
8
Plate the salmon and roasted asparagus over the bed of lentil salad and serve immediately.