Seared Salmon with Roasted Brussels Sprouts and Lentils

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

Seared Salmon with Roasted Brussels Sprouts and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Lentils

Enjoy a perfectly balanced dinner featuring a tender wild salmon fillet seared to perfection accompanied by nutty lentils and crisp roasted Brussels sprouts. A splash of lemon and a drizzle of olive oil elevate this dish, creating a meal that’s as nutritious as it is satisfying.

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NUTRITION

477kcal
Protein
50.1g
Fat
18.5g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.33 cup Cooked Lentils

1 cup Brussels Sprouts

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until it reaches your desired level of doneness.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking tray.

  • 4

    Roast the Brussels sprouts in the oven for about 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 5

    Warm the cooked lentils gently in a small saucepan over low heat, adding a splash of water if needed. Season lightly with salt and pepper.

  • 6

    Plate the seared salmon alongside the roasted Brussels sprouts and lentils. Drizzle lemon juice over the salmon for a bright finishing touch.

Seared Salmon with Roasted Brussels Sprouts and Lentils

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

Seared Salmon with Roasted Brussels Sprouts and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Lentils

Enjoy a perfectly balanced dinner featuring a tender wild salmon fillet seared to perfection accompanied by nutty lentils and crisp roasted Brussels sprouts. A splash of lemon and a drizzle of olive oil elevate this dish, creating a meal that’s as nutritious as it is satisfying.

NUTRITION

477kcal
Protein
50.1g
Fat
18.5g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.33 cup Cooked Lentils

1 cup Brussels Sprouts

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until it reaches your desired level of doneness.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking tray.

  • 4

    Roast the Brussels sprouts in the oven for about 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 5

    Warm the cooked lentils gently in a small saucepan over low heat, adding a splash of water if needed. Season lightly with salt and pepper.

  • 6

    Plate the seared salmon alongside the roasted Brussels sprouts and lentils. Drizzle lemon juice over the salmon for a bright finishing touch.