Seared Salmon with Herb Lentil Salad and Roasted Beets

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

Seared Salmon with Herb Lentil Salad and Roasted Beets

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Lentil Salad and Roasted Beets

Enjoy a vibrant plate of perfectly seared salmon served atop a zesty herb lentil salad, accompanied by sweet roasted beets. A touch of extra virgin olive oil and a delicate dollop of cottage cheese complete this dish, offering a balance of hearty protein and bright, fresh flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

524kcal
Protein
38.7g
Fat
24.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cooked Green Lentils

2 tbsp Fresh Parsley (chopped)

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 medium Roasted Beet

2 tbsp Low-Fat Cottage Cheese

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Wrap the medium beet in foil and roast for about 35-40 minutes until tender. Once roasted, allow it to cool slightly, then peel and cut into bite-sized pieces.

  • 2

    Meanwhile, season the 4 oz salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the salmon for about 3-4 minutes per side until a golden crust forms and the inside remains moist.

  • 3

    In a bowl, combine the 1/2 cup cooked green lentils with chopped fresh parsley. Drizzle with 2 teaspoons of extra virgin olive oil and 1 tablespoon of lemon juice. Season with a pinch of salt and pepper, then gently toss to mix.

  • 4

    Plate the herb lentil salad on a serving dish. Place the seared salmon fillet on top or beside the salad. Arrange the roasted beet pieces around the plate.

  • 5

    Finish by adding a garnish of 2 tablespoons low-fat cottage cheese on the side. Serve warm and enjoy the medley of flavors and textures.

Seared Salmon with Herb Lentil Salad and Roasted Beets

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

Seared Salmon with Herb Lentil Salad and Roasted Beets

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Lentil Salad and Roasted Beets

Enjoy a vibrant plate of perfectly seared salmon served atop a zesty herb lentil salad, accompanied by sweet roasted beets. A touch of extra virgin olive oil and a delicate dollop of cottage cheese complete this dish, offering a balance of hearty protein and bright, fresh flavors.

NUTRITION

524kcal
Protein
38.7g
Fat
24.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cooked Green Lentils

2 tbsp Fresh Parsley (chopped)

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 medium Roasted Beet

2 tbsp Low-Fat Cottage Cheese

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Wrap the medium beet in foil and roast for about 35-40 minutes until tender. Once roasted, allow it to cool slightly, then peel and cut into bite-sized pieces.

  • 2

    Meanwhile, season the 4 oz salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the salmon for about 3-4 minutes per side until a golden crust forms and the inside remains moist.

  • 3

    In a bowl, combine the 1/2 cup cooked green lentils with chopped fresh parsley. Drizzle with 2 teaspoons of extra virgin olive oil and 1 tablespoon of lemon juice. Season with a pinch of salt and pepper, then gently toss to mix.

  • 4

    Plate the herb lentil salad on a serving dish. Place the seared salmon fillet on top or beside the salad. Arrange the roasted beet pieces around the plate.

  • 5

    Finish by adding a garnish of 2 tablespoons low-fat cottage cheese on the side. Serve warm and enjoy the medley of flavors and textures.