Seared Salmon Fillet with Lentils and Roasted Brussels Sprouts

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

Seared Salmon Fillet with Lentils and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentils and Roasted Brussels Sprouts

Pan-seared salmon served over a bed of warm, herbed lentils and crispy roasted brussels sprouts, topped with a jammy soft-boiled egg.

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NUTRITION

1,335kcal
Protein
109.4g
Fat
66.5g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

11 ounces Salmon Fillet

1.5 cups Cooked Lentils

2 large Eggs

2 cups Brussels Sprouts

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim and halve the brussels sprouts, then toss them on a baking sheet with half of the olive oil, salt, and pepper.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and the edges are charred and crispy.

  • 4

    While the sprouts roast, bring a small pot of water to a boil and carefully lower in the eggs; cook for exactly 6.5 minutes for a jammy yolk.

  • 5

    Immediately transfer the eggs to an ice bath to stop the cooking, then peel and slice them in half once cooled.

  • 6

    Pat the salmon fillet dry with paper towels and season both sides generously with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is very crisp, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 9

    Warm the pre-cooked lentils in a small pan or microwave, seasoning with a splash of lemon juice or fresh herbs if desired.

  • 10

    To serve, plate the warm lentils and roasted brussels sprouts, place the seared salmon on top, and finish with the jammy egg halves.

Seared Salmon Fillet with Lentils and Roasted Brussels Sprouts

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

Seared Salmon Fillet with Lentils and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentils and Roasted Brussels Sprouts

Pan-seared salmon served over a bed of warm, herbed lentils and crispy roasted brussels sprouts, topped with a jammy soft-boiled egg.

NUTRITION

1,335kcal
Protein
109.4g
Fat
66.5g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

11 ounces Salmon Fillet

1.5 cups Cooked Lentils

2 large Eggs

2 cups Brussels Sprouts

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim and halve the brussels sprouts, then toss them on a baking sheet with half of the olive oil, salt, and pepper.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and the edges are charred and crispy.

  • 4

    While the sprouts roast, bring a small pot of water to a boil and carefully lower in the eggs; cook for exactly 6.5 minutes for a jammy yolk.

  • 5

    Immediately transfer the eggs to an ice bath to stop the cooking, then peel and slice them in half once cooled.

  • 6

    Pat the salmon fillet dry with paper towels and season both sides generously with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is very crisp, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 9

    Warm the pre-cooked lentils in a small pan or microwave, seasoning with a splash of lemon juice or fresh herbs if desired.

  • 10

    To serve, plate the warm lentils and roasted brussels sprouts, place the seared salmon on top, and finish with the jammy egg halves.