Seared Salmon with Herbed Lentil Salad and Roasted Zucchini

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

Seared Salmon with Herbed Lentil Salad and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Lentil Salad and Roasted Zucchini

Enjoy a Mediterranean-inspired dinner featuring a perfectly seared salmon fillet paired with a vibrant herbed lentil salad and tender roasted zucchini. The dish is accented with fresh lemon juice, parsley, and mint, offering a delightful blend of flavors and textures.

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NUTRITION

735kcal
Protein
54.9g
Fat
38.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.75 cup Cooked Lentils

2 tsp Olive Oil (Salad Dressing)

1 medium Zucchini

1 tsp Olive Oil (For Zucchini Roasting)

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Mint

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into rounds or half-moons. Toss with 1 teaspoon olive oil, salt, and pepper. Arrange on the baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the zucchini roasts, rinse and pat dry the salmon fillet. Season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 4-5 minutes until crisp, then flip and cook for an additional 3-4 minutes until the salmon reaches your desired doneness.

  • 5

    In a bowl, combine the cooked lentils with chopped fresh parsley, mint, minced garlic, and lemon juice. Drizzle in 2 teaspoons of olive oil and toss to combine. Adjust salt and pepper as needed.

  • 6

    Plate the seared salmon alongside a generous serving of herbed lentil salad and roasted zucchini. Serve immediately, enjoying the balance of rich salmon, zesty lentils, and tender zucchini.

Seared Salmon with Herbed Lentil Salad and Roasted Zucchini

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

Seared Salmon with Herbed Lentil Salad and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Lentil Salad and Roasted Zucchini

Enjoy a Mediterranean-inspired dinner featuring a perfectly seared salmon fillet paired with a vibrant herbed lentil salad and tender roasted zucchini. The dish is accented with fresh lemon juice, parsley, and mint, offering a delightful blend of flavors and textures.

NUTRITION

735kcal
Protein
54.9g
Fat
38.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.75 cup Cooked Lentils

2 tsp Olive Oil (Salad Dressing)

1 medium Zucchini

1 tsp Olive Oil (For Zucchini Roasting)

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Mint

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into rounds or half-moons. Toss with 1 teaspoon olive oil, salt, and pepper. Arrange on the baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the zucchini roasts, rinse and pat dry the salmon fillet. Season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 4-5 minutes until crisp, then flip and cook for an additional 3-4 minutes until the salmon reaches your desired doneness.

  • 5

    In a bowl, combine the cooked lentils with chopped fresh parsley, mint, minced garlic, and lemon juice. Drizzle in 2 teaspoons of olive oil and toss to combine. Adjust salt and pepper as needed.

  • 6

    Plate the seared salmon alongside a generous serving of herbed lentil salad and roasted zucchini. Serve immediately, enjoying the balance of rich salmon, zesty lentils, and tender zucchini.