YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash
Enjoy a delightful dinner that pairs a perfectly seared 8-ounce salmon fillet with a side of roasted Brussels sprouts and a smooth, savory lentil mash. The dish is accented with a cool, creamy dollop of nonfat Greek yogurt, creating a balanced meal with vibrant flavors and a beautiful presentation.
INGREDIENTS
8 oz Salmon Fillet (227g)
1 cup Brussels Sprouts (88g)
45g Cooked Lentils
1/3 cup Nonfat Greek Yogurt (approx. 80g)
Nonstick Cooking Spray
PREPARATION
Preheat your oven to 400°F for the Brussels sprouts and prepare a baking sheet lined with parchment paper.
Pat the salmon fillet dry with paper towels. Lightly spray a skillet with nonstick cooking spray and heat over medium-high heat.
Season the salmon with salt and pepper. Sear the salmon in the skillet for about 3-4 minutes per side until a golden crust forms and the center is just opaque.
While the salmon is cooking, trim and halve the Brussels sprouts. Toss them lightly with salt, pepper, and a light mist of nonstick spray. Roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.
For the lentil mash, if not already prepared, gently warm the pre-cooked lentils in a small saucepan. Once heated through, mash them lightly with a fork. Adjust seasoning with salt and pepper to taste.
Plate the seared salmon alongside a serving of roasted Brussels sprouts and a generous scoop of lentil mash. Top the salmon with a dollop of nonfat Greek yogurt to add creaminess and a tangy contrast.
Serve immediately and enjoy a balanced meal that’s both nutritious and delicious.