Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Wild Sockeye Salmon; 0.75 cup Cooked Lentils; 1 cup Brussels Sprouts, halved; 0.5 tsp Olive Oil

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils

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 Roasted Brussels Sprouts and Lentils

Pan-seared sockeye salmon served over a bed of earthy lentils and oven-roasted brussels sprouts, finished with a hint of smoky charred edges.

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NUTRITION

Protein

64.7g

Fat

13.6g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon

0.75 cup Cooked Lentils

1 cup Brussels Sprouts, halved

0.5 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the halved brussels sprouts with half of the olive oil and a pinch of sea salt.
3
Roast the sprouts for 18-20 minutes until they are tender and have developed a nice char.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with salt and pepper and sear for 4 minutes per side until the skin is perfectly crisp.
6
Warm the pre-cooked lentils in a small saucepan with a tablespoon of water until heated through.
7
Plate the warm lentils as a base, then top with the roasted brussels sprouts and the seared salmon fillet.