Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Salmon Fillet; 0.6 cup Cooked Lentils; 1.5 cups Brussels Sprouts; 0.5 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils

Pan-seared wild salmon served over a bed of earthy lentils and oven-roasted Brussels sprouts, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

56.1g

Fat

26.1g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.6 cup Cooked Lentils

1.5 cups Brussels Sprouts

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim and halve the Brussels sprouts, then toss them with a tiny drop of olive oil and roast for 20 minutes until the edges are crisp.
3
While the sprouts roast, cook the lentils in simmering water for about 15-20 minutes until tender, then drain any excess liquid.
4
Season the salmon fillet with a pinch of salt and black pepper.
5
Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the salmon for 4-5 minutes per side until golden and flaky.
6
Stir the minced garlic and fresh lemon juice into the warm lentils to brighten the flavor.
7
Plate the lentils as a base, top with the seared salmon, and serve the roasted sprouts alongside.