Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Mash

Pan-seared salmon served over a creamy, fiber-rich lentil mash with tender steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

569kcal
Protein
61.8g
Fat
20.3g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Salmon Fillet

3/4 cup Cooked Green Lentils

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 5

    In a small saucepan, combine the cooked lentils with minced garlic and a tablespoon of water or low-sodium broth.

  • 6

    Warm the lentils over medium heat and use a fork or potato masher to lightly crush them into a thick, rustic mash.

  • 7

    Plate the lentil mash as a base, top with the seared salmon fillet and steamed asparagus, and finish with a squeeze of fresh lemon juice.

Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Mash

Pan-seared salmon served over a creamy, fiber-rich lentil mash with tender steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

569kcal
Protein
61.8g
Fat
20.3g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Salmon Fillet

3/4 cup Cooked Green Lentils

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 5

    In a small saucepan, combine the cooked lentils with minced garlic and a tablespoon of water or low-sodium broth.

  • 6

    Warm the lentils over medium heat and use a fork or potato masher to lightly crush them into a thick, rustic mash.

  • 7

    Plate the lentil mash as a base, top with the seared salmon fillet and steamed asparagus, and finish with a squeeze of fresh lemon juice.