Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

Pan-seared wild salmon served over a zesty chilled lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon and fresh dill.

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NUTRITION

459kcal
Protein
56g
Fat
14.9g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Salmon Fillet

0.5 cup Cooked Green Lentils

5 spears Fresh Asparagus

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

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PREPARATION

  • 1

    Rinse lentils and cook until tender then set aside to cool completely.

  • 2

    Toss the cooled lentils with lemon zest and finely chopped fresh dill.

  • 3

    Steam the asparagus spears for approximately three to four minutes until they are tender-crisp.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for four minutes per side until the skin is golden and crispy.

  • 6

    Plate the chilled lentil salad and top with the seared salmon and steamed asparagus.

  • 7

    Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

Pan-seared wild salmon served over a zesty chilled lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon and fresh dill.

NUTRITION

459kcal
Protein
56g
Fat
14.9g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Salmon Fillet

0.5 cup Cooked Green Lentils

5 spears Fresh Asparagus

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

PREPARATION

  • 1

    Rinse lentils and cook until tender then set aside to cool completely.

  • 2

    Toss the cooled lentils with lemon zest and finely chopped fresh dill.

  • 3

    Steam the asparagus spears for approximately three to four minutes until they are tender-crisp.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for four minutes per side until the skin is golden and crispy.

  • 6

    Plate the chilled lentil salad and top with the seared salmon and steamed asparagus.

  • 7

    Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.