Seared Salmon Fillet with Lentil Salad and Steamed 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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

Pan-seared salmon fillet served over a zesty chilled lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

843kcal
Protein
74.4g
Fat
39.9g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1 cup Cooked Lentils

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side down and sear for about five minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and continue cooking for another three minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam until tender-crisp.

  • 6

    In a medium bowl, combine the cooked lentils with lemon juice and fresh herbs, tossing gently to incorporate the flavors.

  • 7

    Serve the seared salmon over the bed of lentil salad with the steamed asparagus on the side.

Seared Salmon Fillet with Lentil Salad and Steamed 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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

Pan-seared salmon fillet served over a zesty chilled lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

843kcal
Protein
74.4g
Fat
39.9g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1 cup Cooked Lentils

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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 stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side down and sear for about five minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and continue cooking for another three minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam until tender-crisp.

  • 6

    In a medium bowl, combine the cooked lentils with lemon juice and fresh herbs, tossing gently to incorporate the flavors.

  • 7

    Serve the seared salmon over the bed of lentil salad with the steamed asparagus on the side.