Seared Salmon Fillet with Roasted Asparagus and Lentil Mash

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

Seared Salmon Fillet with Roasted Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lentil Mash

Pan-seared salmon and roasted asparagus served over a savory red lentil mash, finished with a squeeze of bright lemon juice.

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NUTRITION

570kcal
Protein
67.7g
Fat
17.1g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Salmon Fillet

0.75 cup Cooked Red Lentils

1 cup Asparagus spears

1 clove Garlic, minced

1 tablespoon Lemon juice

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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 place them on the baking sheet, misting lightly with avocado oil spray and a pinch of sea salt.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, place the cooked red lentils and minced garlic into a food processor and pulse until a thick, creamy mash forms, adding a tablespoon of warm water if needed.

  • 5

    Season the salmon fillet with sea salt and cracked black pepper.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the fish flakes easily with a fork.

  • 7

    Spread the lentil mash onto a plate, top with the seared salmon and roasted asparagus, and drizzle the fresh lemon juice over the entire dish before serving.

Seared Salmon Fillet with Roasted Asparagus and Lentil Mash

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

Seared Salmon Fillet with Roasted Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lentil Mash

Pan-seared salmon and roasted asparagus served over a savory red lentil mash, finished with a squeeze of bright lemon juice.

NUTRITION

570kcal
Protein
67.7g
Fat
17.1g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Salmon Fillet

0.75 cup Cooked Red Lentils

1 cup Asparagus spears

1 clove Garlic, minced

1 tablespoon Lemon juice

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 place them on the baking sheet, misting lightly with avocado oil spray and a pinch of sea salt.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, place the cooked red lentils and minced garlic into a food processor and pulse until a thick, creamy mash forms, adding a tablespoon of warm water if needed.

  • 5

    Season the salmon fillet with sea salt and cracked black pepper.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the fish flakes easily with a fork.

  • 7

    Spread the lentil mash onto a plate, top with the seared salmon and roasted asparagus, and drizzle the fresh lemon juice over the entire dish before serving.