Name: Seared Salmon Fillet with Lentil and Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Salmon Fillet; 0.85 cup Cooked Lentils; 2 cups Raw Kale, chopped; 1.5 teaspoons Olive Oil; 1 tablespoon Hemp Hearts; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

Seared Salmon Fillet with Lentil and Kale 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 Kale Salad

Pan-seared salmon served over a hearty bed of protein-rich lentils and massaged kale, finished with a bright lemon-garlic dressing and toasted hemp hearts.

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NUTRITION

Protein

63.1g

Fat

35.3g

Carbs

45.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.85 cup Cooked Lentils

2 cups Raw Kale, chopped

1.5 teaspoons Olive Oil

1 tablespoon Hemp Hearts

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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
Heat half of the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crisp.
4
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the desired doneness is reached.
5
While the salmon cooks, place the chopped kale in a large bowl with the remaining olive oil and lemon juice.
6
Massage the kale with your hands for 1 to 2 minutes until it becomes dark green and tender.
7
Fold the cooked lentils and minced garlic into the kale salad.
8
Plate the lentil and kale mixture, top with the seared salmon fillet, and sprinkle with hemp hearts for an extra protein boost.