Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

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

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

Enjoy this hearty dinner featuring an 8-ounce, perfectly seared salmon fillet paired with a smooth lentil mash and lightly roasted Brussels sprouts. A tangy Greek yogurt sauce elevates the dish with a creamy finish, making each bite a delightful blend of savory and fresh flavors.

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NUTRITION

713kcal
Protein
79g
Fat
24.4g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup Brussels Sprouts, halved

1 cup cooked Lentils

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the Brussels sprouts with half a teaspoon of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the Brussels sprouts are roasting, heat a skillet over medium-high heat. Pat the salmon dry, season both sides with salt and pepper.

  • 3

    Add a teaspoon of olive oil to the skillet and sear the salmon skin-side down for about 4-5 minutes until crispy, then flip and cook for an additional 3-4 minutes until just cooked through. Remove from heat.

  • 4

    For the lentil mash, if not already prepared, mash the cooked lentils lightly with a fork to achieve a chunky consistency. Warm gently over low heat if desired, seasoning with a pinch of salt and pepper.

  • 5

    To prepare the Greek yogurt sauce, stir the nonfat Greek yogurt with a pinch of salt and pepper. Optionally, add a squeeze of lemon juice for extra brightness.

  • 6

    Plate the dish by placing a serving of lentil mash topped with seared salmon. Arrange the roasted Brussels sprouts alongside and drizzle or dollop the Greek yogurt sauce over the salmon.

  • 7

    Serve immediately, enjoying the harmonious blend of flavors and textures.

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

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

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

Enjoy this hearty dinner featuring an 8-ounce, perfectly seared salmon fillet paired with a smooth lentil mash and lightly roasted Brussels sprouts. A tangy Greek yogurt sauce elevates the dish with a creamy finish, making each bite a delightful blend of savory and fresh flavors.

NUTRITION

713kcal
Protein
79g
Fat
24.4g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup Brussels Sprouts, halved

1 cup cooked Lentils

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the Brussels sprouts with half a teaspoon of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the Brussels sprouts are roasting, heat a skillet over medium-high heat. Pat the salmon dry, season both sides with salt and pepper.

  • 3

    Add a teaspoon of olive oil to the skillet and sear the salmon skin-side down for about 4-5 minutes until crispy, then flip and cook for an additional 3-4 minutes until just cooked through. Remove from heat.

  • 4

    For the lentil mash, if not already prepared, mash the cooked lentils lightly with a fork to achieve a chunky consistency. Warm gently over low heat if desired, seasoning with a pinch of salt and pepper.

  • 5

    To prepare the Greek yogurt sauce, stir the nonfat Greek yogurt with a pinch of salt and pepper. Optionally, add a squeeze of lemon juice for extra brightness.

  • 6

    Plate the dish by placing a serving of lentil mash topped with seared salmon. Arrange the roasted Brussels sprouts alongside and drizzle or dollop the Greek yogurt sauce over the salmon.

  • 7

    Serve immediately, enjoying the harmonious blend of flavors and textures.