Pan-Seared Salmon with Roasted Brussels Sprouts and Lentils

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

Pan-Seared Salmon with Roasted Brussels Sprouts and Lentils

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Brussels Sprouts and Lentils

Enjoy a vibrant and nourishing plate featuring perfectly pan-seared salmon fillet paired with tender roasted Brussels sprouts and savory lentils. This dish offers a delightful medley of textures and flavors—rich, flaky salmon contrasted with earthy lentils and caramelized vegetables—making it a hearty yet balanced dinner choice.

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NUTRITION

782kcal
Protein
67.3g
Fat
38g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1.5 cups Brussels Sprouts

1 cup Lentils

1 tbsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and trim the Brussels sprouts, then halve them. Toss with olive oil, salt, pepper, and minced garlic.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and caramelized.

  • 4

    Meanwhile, rinse the lentils and cook them in a saucepan with water. Bring to a boil, reduce heat, and simmer for about 20-25 minutes until tender. Drain any excess water and set aside.

  • 5

    Season the 8-ounce salmon fillet generously with salt and pepper. Squeeze a little lemon juice over it.

  • 6

    Heat a skillet over medium-high heat and add a dash of olive oil. Once hot, place the salmon fillet skin-side down (if applicable) and sear for about 4-5 minutes until a crust forms.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through.

  • 8

    Plate the salmon alongside a generous serving of lentils and roasted Brussels sprouts. Drizzle any remaining lemon juice over the top for added brightness.

Pan-Seared Salmon with Roasted Brussels Sprouts and Lentils

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

Pan-Seared Salmon with Roasted Brussels Sprouts and Lentils

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Brussels Sprouts and Lentils

Enjoy a vibrant and nourishing plate featuring perfectly pan-seared salmon fillet paired with tender roasted Brussels sprouts and savory lentils. This dish offers a delightful medley of textures and flavors—rich, flaky salmon contrasted with earthy lentils and caramelized vegetables—making it a hearty yet balanced dinner choice.

NUTRITION

782kcal
Protein
67.3g
Fat
38g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1.5 cups Brussels Sprouts

1 cup Lentils

1 tbsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and trim the Brussels sprouts, then halve them. Toss with olive oil, salt, pepper, and minced garlic.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and caramelized.

  • 4

    Meanwhile, rinse the lentils and cook them in a saucepan with water. Bring to a boil, reduce heat, and simmer for about 20-25 minutes until tender. Drain any excess water and set aside.

  • 5

    Season the 8-ounce salmon fillet generously with salt and pepper. Squeeze a little lemon juice over it.

  • 6

    Heat a skillet over medium-high heat and add a dash of olive oil. Once hot, place the salmon fillet skin-side down (if applicable) and sear for about 4-5 minutes until a crust forms.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through.

  • 8

    Plate the salmon alongside a generous serving of lentils and roasted Brussels sprouts. Drizzle any remaining lemon juice over the top for added brightness.