Seared Salmon with Steamed 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 Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Salad

Pan-seared salmon and asparagus served over a zesty herb-tossed lentil salad with a squeeze of bright lemon.

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NUTRITION

506kcal
Protein
42.8g
Fat
25g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip carefully and cook for another 2-3 minutes until the salmon is just opaque.

  • 5

    Steam the asparagus spears for 3-5 minutes until tender-crisp.

  • 6

    In a medium bowl, combine the cooked lentils with the remaining olive oil, lemon juice, and chopped parsley.

  • 7

    Serve the salmon on a bed of the zesty lentil salad with the asparagus on the side.

Seared Salmon with Steamed 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 Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Salad

Pan-seared salmon and asparagus served over a zesty herb-tossed lentil salad with a squeeze of bright lemon.

NUTRITION

506kcal
Protein
42.8g
Fat
25g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip carefully and cook for another 2-3 minutes until the salmon is just opaque.

  • 5

    Steam the asparagus spears for 3-5 minutes until tender-crisp.

  • 6

    In a medium bowl, combine the cooked lentils with the remaining olive oil, lemon juice, and chopped parsley.

  • 7

    Serve the salmon on a bed of the zesty lentil salad with the asparagus on the side.