Name: Seared Salmon with Lentil and Asparagus Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Salmon Fillet; 1 cup Cooked Lentils; 1 cup Asparagus spears, chopped; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 1 tbsp Fresh Parsley, chopped

Seared Salmon with Lentil and Asparagus Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil and Asparagus Salad

Pan-seared salmon fillet served over a warm bed of earthy lentils and tender asparagus, finished with a bright and zesty lemon-herb dressing.

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NUTRITION

Protein

77.4g

Fat

23.6g

Carbs

46.9g

SERVINGS

1 serving

INGREDIENTS

10 oz Salmon Fillet

1 cup Cooked Lentils

1 cup Asparagus spears, chopped

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Fresh Parsley, chopped

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PREPARATION

1
Prepare the dressing by whisking together the lemon juice, Dijon mustard, and chopped parsley in a small bowl.
2
Steam or blanch the chopped asparagus for 3-4 minutes until tender-crisp, then drain and set aside.
3
In a medium bowl, toss the warm cooked lentils and steamed asparagus with half of the prepared dressing.
4
Heat a non-stick skillet over medium-high heat with the olive oil.
5
Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.
6
Sear the salmon for 4-5 minutes per side until the internal temperature reaches 145°F and the exterior is golden.
7
Plate the lentil and asparagus salad and top with the seared salmon fillet.
8
Drizzle the remaining dressing over the salmon and serve immediately.