Name: Seared Salmon Fillet with Sautéed Spinach and Lentil Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Sockeye Salmon Fillet; 1 cup Cooked Lentils; 2 cups Fresh Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Sautéed Spinach and Lentil Mash

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 Sautéed Spinach and Lentil Mash

Pan-seared sockeye salmon served over garlic lentil mash and sautéed spinach, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

62.1g

Fat

14.4g

Carbs

44g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

1 cup Cooked Lentils

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Place the cooked lentils in a small saucepan with the minced garlic and a splash of water, heating over medium-low while mashing with a fork until they reach a thick, creamy consistency.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Add the salmon to the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness is reached.
5
Remove the salmon from the pan and set aside to rest.
6
In the same skillet, add the fresh spinach and sauté for 1-2 minutes until just wilted.
7
Plate the lentil mash first, layer the sautéed spinach on top, and place the seared salmon fillet over the greens.
8
Drizzle the entire dish with fresh lemon juice before serving.