Seared Salmon with Herbed Lentil Pilaf and Roasted Broccoli

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

Seared Salmon with Herbed Lentil Pilaf and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Lentil Pilaf and Roasted Broccoli

Pan-seared salmon served over a zesty herbed lentil pilaf with crisp roasted broccoli and a squeeze of fresh lemon.

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NUTRITION

546kcal
Protein
46.4g
Fat
28g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Brown Lentils

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Dill

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are lightly browned and crisp.

  • 4

    While the broccoli roasts, warm the cooked lentils in a small pan with the remaining olive oil, fresh dill, and a splash of water if needed.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.

  • 7

    Plate the herbed lentils as a base, top with the seared salmon, and serve the roasted broccoli on the side.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice over the salmon and lentils.

Seared Salmon with Herbed Lentil Pilaf and Roasted Broccoli

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

Seared Salmon with Herbed Lentil Pilaf and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Lentil Pilaf and Roasted Broccoli

Pan-seared salmon served over a zesty herbed lentil pilaf with crisp roasted broccoli and a squeeze of fresh lemon.

NUTRITION

546kcal
Protein
46.4g
Fat
28g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Brown Lentils

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Dill

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are lightly browned and crisp.

  • 4

    While the broccoli roasts, warm the cooked lentils in a small pan with the remaining olive oil, fresh dill, and a splash of water if needed.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.

  • 7

    Plate the herbed lentils as a base, top with the seared salmon, and serve the roasted broccoli on the side.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice over the salmon and lentils.