Seared Salmon Fillet with Roasted Asparagus and Lentils

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

Seared Salmon Fillet with Roasted Asparagus and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lentils

Pan-seared salmon served over a bed of earthy lentils and oven-roasted asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

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NUTRITION

437kcal
Protein
44.5g
Fat
20.7g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt on the baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque.

  • 7

    In a small saucepan or microwave-safe bowl, gently warm the pre-cooked lentils with a splash of water or broth.

  • 8

    Plate the warm lentils as a base, top with the roasted asparagus and seared salmon, and drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet with Roasted Asparagus and Lentils

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

Seared Salmon Fillet with Roasted Asparagus and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lentils

Pan-seared salmon served over a bed of earthy lentils and oven-roasted asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

437kcal
Protein
44.5g
Fat
20.7g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt on the baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque.

  • 7

    In a small saucepan or microwave-safe bowl, gently warm the pre-cooked lentils with a splash of water or broth.

  • 8

    Plate the warm lentils as a base, top with the roasted asparagus and seared salmon, and drizzle the entire dish with fresh lemon juice before serving.