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 served over a zesty herb-tossed lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

969kcal
Protein
77.9g
Fat
52.6g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

10 ounces Salmon Fillet

1 cup Cooked Lentils

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

Fresh lemon wedges

Salt and black pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with 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 in the pan and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp.

  • 6

    In a small bowl, toss the cooked lentils with the remaining olive oil, a squeeze of lemon, and salt.

  • 7

    Plate the lentil salad, top with the seared salmon, and serve alongside the steamed asparagus with extra lemon wedges.

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 served over a zesty herb-tossed lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

969kcal
Protein
77.9g
Fat
52.6g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

10 ounces Salmon Fillet

1 cup Cooked Lentils

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

Fresh lemon wedges

Salt and black pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with 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 in the pan and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp.

  • 6

    In a small bowl, toss the cooked lentils with the remaining olive oil, a squeeze of lemon, and salt.

  • 7

    Plate the lentil salad, top with the seared salmon, and serve alongside the steamed asparagus with extra lemon wedges.