Seared Salmon Fillet with Roasted Brussels Sprouts and Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Spinach

Pan-seared salmon served over wilted garlic spinach with a side of oven-roasted Brussels sprouts, finished with a squeeze of bright, zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

337kcal
Protein
38.6g
Fat
16.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1/4 teaspoon ground Turmeric

1/2 Lemon, juiced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with half of the olive oil, turmeric, and a pinch of salt, then roast for 18-20 minutes until the edges are golden and crisp.

  • 3

    Season the salmon fillet with salt, pepper, and a little lemon zest.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked to your preference.

  • 5

    Remove the salmon from the pan and set aside; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted, then finish with a squeeze of fresh lemon juice.

  • 7

    Plate the wilted spinach, top with the seared salmon, and serve the roasted Brussels sprouts on the side.

Seared Salmon Fillet with Roasted Brussels Sprouts and Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Spinach

Pan-seared salmon served over wilted garlic spinach with a side of oven-roasted Brussels sprouts, finished with a squeeze of bright, zesty lemon.

NUTRITION

337kcal
Protein
38.6g
Fat
16.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1/4 teaspoon ground Turmeric

1/2 Lemon, juiced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with half of the olive oil, turmeric, and a pinch of salt, then roast for 18-20 minutes until the edges are golden and crisp.

  • 3

    Season the salmon fillet with salt, pepper, and a little lemon zest.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked to your preference.

  • 5

    Remove the salmon from the pan and set aside; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted, then finish with a squeeze of fresh lemon juice.

  • 7

    Plate the wilted spinach, top with the seared salmon, and serve the roasted Brussels sprouts on the side.