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

Savor the vibrant flavors of a perfectly seared salmon fillet complemented by a hearty lentil salad and crispy roasted Brussels sprouts. This dish brings together rich, buttery fish, earthy lentils, and caramelized sprouts for a sophisticated and balanced dinner experience.

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NUTRITION

845kcal
Protein
79g
Fat
35.7g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1 cup Cooked Lentils

1.5 cups Brussels Sprouts

1 tsp Olive Oil

1 Large Egg

Pinch of Salt

Dash of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them with a dash of salt, pepper, and the teaspoon of olive oil.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes until they are tender and the edges are crispy.

  • 4

    While the sprouts roast, season the 9 oz salmon fillet with a pinch of salt and a dash of black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down first if applicable, for about 4-5 minutes on each side until cooked through and nicely browned.

  • 6

    In a bowl, combine the cooked lentils with a pinch of salt and pepper. You can add fresh herbs if desired for extra flavor.

  • 7

    For an added protein and visual touch, separately poach or fry the egg to your preference.

  • 8

    Plate the seared salmon beside a generous serving of lentil salad and arrange the roasted Brussels sprouts alongside. Top the lentil salad with the poached/fried egg.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed dinner.

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

Savor the vibrant flavors of a perfectly seared salmon fillet complemented by a hearty lentil salad and crispy roasted Brussels sprouts. This dish brings together rich, buttery fish, earthy lentils, and caramelized sprouts for a sophisticated and balanced dinner experience.

NUTRITION

845kcal
Protein
79g
Fat
35.7g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1 cup Cooked Lentils

1.5 cups Brussels Sprouts

1 tsp Olive Oil

1 Large Egg

Pinch of Salt

Dash of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them with a dash of salt, pepper, and the teaspoon of olive oil.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes until they are tender and the edges are crispy.

  • 4

    While the sprouts roast, season the 9 oz salmon fillet with a pinch of salt and a dash of black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down first if applicable, for about 4-5 minutes on each side until cooked through and nicely browned.

  • 6

    In a bowl, combine the cooked lentils with a pinch of salt and pepper. You can add fresh herbs if desired for extra flavor.

  • 7

    For an added protein and visual touch, separately poach or fry the egg to your preference.

  • 8

    Plate the seared salmon beside a generous serving of lentil salad and arrange the roasted Brussels sprouts alongside. Top the lentil salad with the poached/fried egg.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed dinner.