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 salmon served over a zesty lentil salad with tender steamed asparagus, featuring a perfectly crisp skin and a squeeze of bright lemon.

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NUTRITION

497kcal
Protein
46g
Fat
23.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse and trim the woody ends of the asparagus.

  • 2

    Steam the asparagus for 4-5 minutes until tender-crisp.

  • 3

    In a small bowl, toss the cooked lentils with half of the lemon juice and a pinch of salt.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until desired doneness is reached.

  • 8

    Plate the lentil salad, top with the seared salmon and steamed asparagus, and finish with the remaining lemon juice.

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 salmon served over a zesty lentil salad with tender steamed asparagus, featuring a perfectly crisp skin and a squeeze of bright lemon.

NUTRITION

497kcal
Protein
46g
Fat
23.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse and trim the woody ends of the asparagus.

  • 2

    Steam the asparagus for 4-5 minutes until tender-crisp.

  • 3

    In a small bowl, toss the cooked lentils with half of the lemon juice and a pinch of salt.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until desired doneness is reached.

  • 8

    Plate the lentil salad, top with the seared salmon and steamed asparagus, and finish with the remaining lemon juice.