Seared Salmon Fillet with Roasted Asparagus and Lentils

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 Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lentils

Pan-seared salmon served over fiber-rich lentils and roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

404kcal
Protein
40.5g
Fat
16.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Cooked Lentils

5 Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast on a sheet pan for 10-12 minutes until tender.

  • 3

    Season the salmon fillet with salt, pepper, and garlic powder.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for an additional 3 minutes until the surface is golden.

  • 6

    Warm the pre-cooked lentils in a small saucepan or microwave until heated through.

  • 7

    Arrange the lentils on a plate, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Roasted Asparagus and Lentils

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 Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lentils

Pan-seared salmon served over fiber-rich lentils and roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

404kcal
Protein
40.5g
Fat
16.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Cooked Lentils

5 Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast on a sheet pan for 10-12 minutes until tender.

  • 3

    Season the salmon fillet with salt, pepper, and garlic powder.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for an additional 3 minutes until the surface is golden.

  • 6

    Warm the pre-cooked lentils in a small saucepan or microwave until heated through.

  • 7

    Arrange the lentils on a plate, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.