Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils

Savor the rich flavors of a perfectly seared salmon paired with tender roasted Brussels sprouts and hearty lentils. This dinner balances the natural sweetness of Brussels sprouts with a hint of lemon, complementing the succulent, pan-seared salmon and protein-packed lentils for a satisfying, nutritious meal.

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NUTRITION

592kcal
Protein
56g
Fat
23.8g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Brussels Sprouts

1 cup Cooked Lentils

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 3

    While the sprouts roast, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the salmon, skin side down first, for about 4-5 minutes per side or until the interior reaches your preferred doneness.

  • 4

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

  • 5

    To plate, arrange the roasted Brussels sprouts and lentils, then top with the seared salmon. Drizzle lemon juice over the salmon and garnish with additional pepper if desired.

Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils

Savor the rich flavors of a perfectly seared salmon paired with tender roasted Brussels sprouts and hearty lentils. This dinner balances the natural sweetness of Brussels sprouts with a hint of lemon, complementing the succulent, pan-seared salmon and protein-packed lentils for a satisfying, nutritious meal.

NUTRITION

592kcal
Protein
56g
Fat
23.8g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Brussels Sprouts

1 cup Cooked Lentils

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 3

    While the sprouts roast, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the salmon, skin side down first, for about 4-5 minutes per side or until the interior reaches your preferred doneness.

  • 4

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

  • 5

    To plate, arrange the roasted Brussels sprouts and lentils, then top with the seared salmon. Drizzle lemon juice over the salmon and garnish with additional pepper if desired.