Seared Salmon Fillet with Lentil Salad and Roasted Brussels Sprouts

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 Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Roasted Brussels Sprouts

Enjoy a vibrant plate featuring a perfectly seared salmon fillet nestled alongside a hearty lentil salad and roasted Brussels sprouts. The tender fish is enhanced with a crisp sear that locks in moisture and flavor, while the lentils bring a nutty earthiness and the Brussels sprouts add a delightful crunch. A bright, lemon-infused dressing ties the components together for a meal that is as visually appealing as it is satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

882kcal
Protein
83.7g
Fat
39.2g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1.5 cups Cooked Lentils

2 cups Brussels Sprouts

1 tbsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Salt

0.5 tsp Black Pepper

1 tsp Garlic Powder

2 tbsp Fresh Parsley (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Trim and halve the Brussels sprouts, then toss them with olive oil, salt, pepper, and garlic powder.

  • 2

    Spread the Brussels sprouts onto a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly caramelized, stirring midway.

  • 3

    While the sprouts roast, rinse and pat dry the salmon fillet. Season both sides with salt, pepper, and a light dusting of garlic powder.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down first (if applicable) for about 4-5 minutes until the skin is crisp. Flip and cook for an additional 3-4 minutes until the salmon is cooked through but still moist.

  • 5

    In a bowl, combine the cooked lentils with lemon juice, a drizzle of olive oil, and freshly chopped parsley. Season with a pinch of salt and pepper to taste.

  • 6

    Plate the seared salmon fillet alongside a generous serving of lentil salad and a side of roasted Brussels sprouts. Serve immediately and enjoy the blend of warm, hearty flavors.

Seared Salmon Fillet with Lentil Salad and Roasted Brussels Sprouts

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 Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Roasted Brussels Sprouts

Enjoy a vibrant plate featuring a perfectly seared salmon fillet nestled alongside a hearty lentil salad and roasted Brussels sprouts. The tender fish is enhanced with a crisp sear that locks in moisture and flavor, while the lentils bring a nutty earthiness and the Brussels sprouts add a delightful crunch. A bright, lemon-infused dressing ties the components together for a meal that is as visually appealing as it is satisfying.

NUTRITION

882kcal
Protein
83.7g
Fat
39.2g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1.5 cups Cooked Lentils

2 cups Brussels Sprouts

1 tbsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Salt

0.5 tsp Black Pepper

1 tsp Garlic Powder

2 tbsp Fresh Parsley (optional)

PREPARATION

  • 1

    Preheat the oven to 400°F. Trim and halve the Brussels sprouts, then toss them with olive oil, salt, pepper, and garlic powder.

  • 2

    Spread the Brussels sprouts onto a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly caramelized, stirring midway.

  • 3

    While the sprouts roast, rinse and pat dry the salmon fillet. Season both sides with salt, pepper, and a light dusting of garlic powder.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down first (if applicable) for about 4-5 minutes until the skin is crisp. Flip and cook for an additional 3-4 minutes until the salmon is cooked through but still moist.

  • 5

    In a bowl, combine the cooked lentils with lemon juice, a drizzle of olive oil, and freshly chopped parsley. Season with a pinch of salt and pepper to taste.

  • 6

    Plate the seared salmon fillet alongside a generous serving of lentil salad and a side of roasted Brussels sprouts. Serve immediately and enjoy the blend of warm, hearty flavors.