YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils
Pan-seared wild salmon served over a bed of earthy lentils and oven-roasted brussels sprouts, finished with a squeeze of bright lemon and a hint of smoky charred edges.
INGREDIENTS
12.3 ounces Wild Atlantic Salmon Fillet
0.3 cup Cooked Lentils
1.1 cups Brussels Sprouts, halved
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Halve the brussels sprouts and toss them with a pinch of sea salt and black pepper, then roast for 20 minutes until the edges are crispy.
Heat a high-quality non-stick skillet over medium-high heat and season the salmon fillet with garlic powder and sea salt.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes, then flip and cook for an additional 3-4 minutes until the fish flakes easily with a fork.
Warm the pre-cooked lentils in a small saucepan over low heat or in the microwave until heated through.
Arrange the lentils and roasted sprouts on a plate, top with the seared salmon fillet, and finish with a fresh squeeze of lemon juice.