Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentils

Pan-seared salmon served over a bed of earthy lentils and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

427kcal
Protein
45.7g
Fat
15.8g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 4

    Flip the salmon carefully and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

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

Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentils

Pan-seared salmon served over a bed of earthy lentils and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

427kcal
Protein
45.7g
Fat
15.8g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 4

    Flip the salmon carefully and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

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