Seared Salmon with Roasted Asparagus and Lentil Salad

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

Seared Salmon with Roasted Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lentil Salad

Pan-seared wild salmon served over a chilled herb-flecked lentil salad with oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

402kcal
Protein
56.3g
Fat
11.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Chum Salmon Fillet

1/3 cup Cooked Brown Lentils

5 spears Fresh Asparagus

1/2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Snap off the woody ends of the asparagus and place the spears on a baking sheet, seasoning lightly with salt and pepper.

  • 3

    Roast the asparagus for 10-12 minutes until they are tender but still have a vibrant green snap.

  • 4

    In a small mixing bowl, combine the cooked lentils with fresh lemon juice, chopped parsley, and a pinch of sea salt.

  • 5

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and add the olive oil, swirling to coat the pan.

  • 7

    Place the salmon in the pan and sear for 4 minutes until the edges are golden, then flip and cook for an additional 3 minutes until just opaque.

  • 8

    Plate the chilled lentil salad first, top with the warm seared salmon, and serve the roasted asparagus alongside.

Seared Salmon with Roasted Asparagus and Lentil Salad

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

Seared Salmon with Roasted Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lentil Salad

Pan-seared wild salmon served over a chilled herb-flecked lentil salad with oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

402kcal
Protein
56.3g
Fat
11.6g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Chum Salmon Fillet

1/3 cup Cooked Brown Lentils

5 spears Fresh Asparagus

1/2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Snap off the woody ends of the asparagus and place the spears on a baking sheet, seasoning lightly with salt and pepper.

  • 3

    Roast the asparagus for 10-12 minutes until they are tender but still have a vibrant green snap.

  • 4

    In a small mixing bowl, combine the cooked lentils with fresh lemon juice, chopped parsley, and a pinch of sea salt.

  • 5

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and add the olive oil, swirling to coat the pan.

  • 7

    Place the salmon in the pan and sear for 4 minutes until the edges are golden, then flip and cook for an additional 3 minutes until just opaque.

  • 8

    Plate the chilled lentil salad first, top with the warm seared salmon, and serve the roasted asparagus alongside.