Seared Salmon with Roasted Broccoli, Lentils, and Spinach Garnish

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

Seared Salmon with Roasted Broccoli, Lentils, and Spinach Garnish

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli, Lentils, and Spinach Garnish

Enjoy a delicious and balanced dinner featuring a perfectly seared salmon fillet served with warm, roasted broccoli and hearty lentils, topped off with a fresh bed of baby spinach. This dish offers a beautiful medley of flavors and textures, with the richness of the salmon, the nutty lentils, and the vibrant crunch of roasted broccoli. A drizzle of olive oil adds a silky finish, making it both satisfying and nutritious.

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NUTRITION

603kcal
Protein
44.9g
Fat
29.2g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup Broccoli

2/3 cup Cooked Lentils

1 cup Baby Spinach

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss broccoli florets with half a tablespoon of olive oil, a pinch of salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, rinse the lentils and if not already cooked, simmer them in water with a pinch of salt until tender (about 20 minutes), then drain and set aside. If using pre-cooked lentils, warm them gently in a small pan with a drizzle of olive oil and minced garlic.

  • 4

    Season the salmon fillet with salt, pepper, and a squeeze of lemon juice. In a skillet over medium-high heat, add the remaining olive oil and sear the salmon for about 3-4 minutes per side until the exterior is golden and the fish is cooked through.

  • 5

    Lightly toss the baby spinach with a few drops of lemon juice and a pinch of salt to refresh it as a base on your plate.

  • 6

    Plate the seared salmon on top of the bed of spinach, then arrange the roasted broccoli and lentils around it. Optionally, drizzle a little extra lemon juice over the top before serving.

Seared Salmon with Roasted Broccoli, Lentils, and Spinach Garnish

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

Seared Salmon with Roasted Broccoli, Lentils, and Spinach Garnish

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli, Lentils, and Spinach Garnish

Enjoy a delicious and balanced dinner featuring a perfectly seared salmon fillet served with warm, roasted broccoli and hearty lentils, topped off with a fresh bed of baby spinach. This dish offers a beautiful medley of flavors and textures, with the richness of the salmon, the nutty lentils, and the vibrant crunch of roasted broccoli. A drizzle of olive oil adds a silky finish, making it both satisfying and nutritious.

NUTRITION

603kcal
Protein
44.9g
Fat
29.2g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup Broccoli

2/3 cup Cooked Lentils

1 cup Baby Spinach

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss broccoli florets with half a tablespoon of olive oil, a pinch of salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, rinse the lentils and if not already cooked, simmer them in water with a pinch of salt until tender (about 20 minutes), then drain and set aside. If using pre-cooked lentils, warm them gently in a small pan with a drizzle of olive oil and minced garlic.

  • 4

    Season the salmon fillet with salt, pepper, and a squeeze of lemon juice. In a skillet over medium-high heat, add the remaining olive oil and sear the salmon for about 3-4 minutes per side until the exterior is golden and the fish is cooked through.

  • 5

    Lightly toss the baby spinach with a few drops of lemon juice and a pinch of salt to refresh it as a base on your plate.

  • 6

    Plate the seared salmon on top of the bed of spinach, then arrange the roasted broccoli and lentils around it. Optionally, drizzle a little extra lemon juice over the top before serving.