Seared Salmon 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 with Steamed Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Mash

Pan-seared wild salmon served over a creamy garlic-infused lentil mash with crisp-tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

407kcal
Protein
46.9g
Fat
12g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon

115 grams Cooked Brown Lentils

150 grams Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

Pinch of Garlic Powder

Lemon Wedge

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PREPARATION

  • 1

    Rinse the cooked lentils and warm them in a small saucepan, then mash with a fork and a pinch of garlic powder until creamy.

  • 2

    Steam the asparagus spears over boiling water for 4-5 minutes until they are bright green and crisp-tender.

  • 3

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

  • 4

    Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 5

    Sear the salmon for 4-5 minutes per side until the skin is perfectly crisp and the flesh is cooked through.

  • 6

    Spread the lentil mash on a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.

Seared Salmon 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 with Steamed Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Mash

Pan-seared wild salmon served over a creamy garlic-infused lentil mash with crisp-tender steamed asparagus and a bright squeeze of lemon.

NUTRITION

407kcal
Protein
46.9g
Fat
12g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon

115 grams Cooked Brown Lentils

150 grams Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

Pinch of Garlic Powder

Lemon Wedge

PREPARATION

  • 1

    Rinse the cooked lentils and warm them in a small saucepan, then mash with a fork and a pinch of garlic powder until creamy.

  • 2

    Steam the asparagus spears over boiling water for 4-5 minutes until they are bright green and crisp-tender.

  • 3

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

  • 4

    Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 5

    Sear the salmon for 4-5 minutes per side until the skin is perfectly crisp and the flesh is cooked through.

  • 6

    Spread the lentil mash on a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.