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 salmon served over a creamy garlic lentil mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
41.6g
Fat
19.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

1/3 cup Cooked Lentils

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan and sear until the edges are golden and crisp.

  • 4

    Flip the fillet and continue cooking until the internal temperature reaches one hundred and forty five degrees.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water until tender-crisp.

  • 6

    Mash the cooked lentils with the remaining teaspoon of olive oil and minced garlic until a thick, creamy consistency is reached.

  • 7

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

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 salmon served over a creamy garlic lentil mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

426kcal
Protein
41.6g
Fat
19.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

1/3 cup Cooked Lentils

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan and sear until the edges are golden and crisp.

  • 4

    Flip the fillet and continue cooking until the internal temperature reaches one hundred and forty five degrees.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water until tender-crisp.

  • 6

    Mash the cooked lentils with the remaining teaspoon of olive oil and minced garlic until a thick, creamy consistency is reached.

  • 7

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