Name: Seared Salmon Fillet with Lentil and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 ounces Salmon Fillet; 0.5 cup Cooked Lentils; 2 cups Fresh Baby Spinach; 0.5 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Seared Salmon Fillet with Lentil and Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil and Spinach Salad

Pan-seared salmon with crisp skin served over a bed of earthy lentils and fresh baby spinach, finished with a bright and zesty lemon-dijon vinaigrette.

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NUTRITION

Protein

63.1g

Fat

37.2g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

0.5 cup Cooked Lentils

2 cups Fresh Baby Spinach

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
4
Sear for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for 2 more minutes.
5
While the salmon cooks, combine the warm cooked lentils and baby spinach in a bowl so the heat slightly wilts the greens.
6
Whisk together the lemon juice and Dijon mustard, then toss with the lentil and spinach mixture.
7
Place the lentil salad on a plate and top with the seared salmon fillet.