Seared Salmon Fillet with Lentil Salad and Roasted Asparagus

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

Seared Salmon Fillet with Lentil Salad and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Roasted Asparagus

Pan-seared salmon served over a zesty chilled lentil salad with oven-roasted asparagus, finished with a squeeze of lemon and fresh dill for a bright, citrusy finish.

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NUTRITION

663kcal
Protein
71.5g
Fat
21.7g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1 cup Cooked Lentils

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

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

    Toss the asparagus with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender.

  • 3

    In a small bowl, whisk together the lemon juice and remaining olive oil to create a simple dressing.

  • 4

    Toss the cooked lentils with the dressing and set aside to let the flavors meld.

  • 5

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

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and add the salmon skin-side down.

  • 7

    Press the fillet down firmly for 30 seconds to ensure the skin becomes crisp and golden.

  • 8

    Sear for 4-5 minutes on the skin side, then flip and cook for an additional 2-3 minutes until the salmon is just opaque.

  • 9

    Serve the seared salmon atop the lentil salad with the roasted asparagus on the side.

Seared Salmon Fillet with Lentil Salad and Roasted Asparagus

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

Seared Salmon Fillet with Lentil Salad and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Roasted Asparagus

Pan-seared salmon served over a zesty chilled lentil salad with oven-roasted asparagus, finished with a squeeze of lemon and fresh dill for a bright, citrusy finish.

NUTRITION

663kcal
Protein
71.5g
Fat
21.7g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1 cup Cooked Lentils

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender.

  • 3

    In a small bowl, whisk together the lemon juice and remaining olive oil to create a simple dressing.

  • 4

    Toss the cooked lentils with the dressing and set aside to let the flavors meld.

  • 5

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

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and add the salmon skin-side down.

  • 7

    Press the fillet down firmly for 30 seconds to ensure the skin becomes crisp and golden.

  • 8

    Sear for 4-5 minutes on the skin side, then flip and cook for an additional 2-3 minutes until the salmon is just opaque.

  • 9

    Serve the seared salmon atop the lentil salad with the roasted asparagus on the side.