Seared Salmon Fillet with Lentil Salad and Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Sautéed Spinach

Enjoy a vibrant dinner featuring a perfectly seared salmon fillet paired with a hearty lentil salad and delicately sautéed baby spinach. The dish is finished with a sprinkle of tangy feta and crunchy walnuts, all tied together by a fresh lemon dressing for a balanced, clean eating experience.

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NUTRITION

803kcal
Protein
60.8g
Fat
42.3g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Cooked Lentils

2 cups Baby Spinach

1/2 tbsp Olive Oil (for sautéing)

1/4 cup Feta Cheese

1 tbsp Walnuts

1 Lemon wedge

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PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillet skin-side down and sear for about 3-4 minutes per side until a golden crust forms and the salmon is just cooked through.

  • 3

    While the salmon cooks, prepare the lentil salad by placing cooked lentils in a bowl. Add a squeeze of lemon juice, a pinch of salt, and a drizzle of olive oil if desired.

  • 4

    In another pan, heat 1/2 tablespoon of olive oil over medium heat. Add the baby spinach and sauté for 1-2 minutes until just wilted.

  • 5

    To assemble your plate, place a serving of lentils on the plate, top with the seared salmon, and add the sautéed spinach on the side.

  • 6

    Sprinkle the feta cheese and walnuts over the lentil salad, and garnish with an additional lemon wedge for extra brightness.

  • 7

    Serve warm and enjoy your balanced, protein-rich dinner.

Seared Salmon Fillet with Lentil Salad and Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Sautéed Spinach

Enjoy a vibrant dinner featuring a perfectly seared salmon fillet paired with a hearty lentil salad and delicately sautéed baby spinach. The dish is finished with a sprinkle of tangy feta and crunchy walnuts, all tied together by a fresh lemon dressing for a balanced, clean eating experience.

NUTRITION

803kcal
Protein
60.8g
Fat
42.3g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Cooked Lentils

2 cups Baby Spinach

1/2 tbsp Olive Oil (for sautéing)

1/4 cup Feta Cheese

1 tbsp Walnuts

1 Lemon wedge

PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillet skin-side down and sear for about 3-4 minutes per side until a golden crust forms and the salmon is just cooked through.

  • 3

    While the salmon cooks, prepare the lentil salad by placing cooked lentils in a bowl. Add a squeeze of lemon juice, a pinch of salt, and a drizzle of olive oil if desired.

  • 4

    In another pan, heat 1/2 tablespoon of olive oil over medium heat. Add the baby spinach and sauté for 1-2 minutes until just wilted.

  • 5

    To assemble your plate, place a serving of lentils on the plate, top with the seared salmon, and add the sautéed spinach on the side.

  • 6

    Sprinkle the feta cheese and walnuts over the lentil salad, and garnish with an additional lemon wedge for extra brightness.

  • 7

    Serve warm and enjoy your balanced, protein-rich dinner.