Name: Seared Salmon Fillet with Lentil Salad and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Salmon Fillet; 1 cup Cooked Lentils; 2 cups Fresh Spinach; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Parsley

Seared Salmon Fillet with Lentil Salad and Sautéed Spinach

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 Salad and Sautéed Spinach

Pan-seared salmon with a crisp skin served over a zesty lentil salad and garlic-wilted spinach, finished with a squeeze of bright lemon.

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NUTRITION

Protein

65.2g

Fat

35.9g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1 cup Cooked Lentils

2 cups Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.
4
Flip the salmon carefully and cook for another 2-3 minutes until the center is just opaque.
5
Remove the salmon from the pan and set aside to rest for a few minutes.
6
In the same skillet, add the fresh spinach and a splash of water, sautéing for 1-2 minutes until just wilted.
7
Toss the cooked lentils with lemon juice, fresh parsley, and a pinch of salt in a small bowl.
8
Plate the lentil salad first, top with the sautéed spinach, and place the seared salmon on top to serve.