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.

Seared Salmon Fillet with Lentil and Kale Salad

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-dijon dressing for a zesty, satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

646kcal
Protein
61.9g
Fat
21.6g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Cooked Lentils

2 cups Chopped Kale

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a large bowl, whisk together the lemon juice, dijon mustard, and half of the olive oil to create a bright dressing.

  • 2

    Add the chopped kale to the bowl and massage with your hands for two minutes until the leaves are tender and dark green.

  • 3

    Fold the cooked lentils into the kale mixture and season with a pinch of sea salt and black pepper.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 7

    Portion the lentil and kale salad onto a plate and top with the warm seared salmon fillet.

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.

Seared Salmon Fillet with Lentil and Kale Salad

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-dijon dressing for a zesty, satisfying crunch.

NUTRITION

646kcal
Protein
61.9g
Fat
21.6g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Cooked Lentils

2 cups Chopped Kale

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    In a large bowl, whisk together the lemon juice, dijon mustard, and half of the olive oil to create a bright dressing.

  • 2

    Add the chopped kale to the bowl and massage with your hands for two minutes until the leaves are tender and dark green.

  • 3

    Fold the cooked lentils into the kale mixture and season with a pinch of sea salt and black pepper.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 7

    Portion the lentil and kale salad onto a plate and top with the warm seared salmon fillet.