Name: Seared Salmon with Creamy Lentil and Spinach Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 1/2 cup Cooked Lentils; 2 cups Baby Spinach; 3 tbsp Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1/4 cup Vegetable Broth

Seared Salmon with Creamy Lentil and Spinach Skillet

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Lentil and Spinach Skillet

Pan-seared salmon served over a bed of tender lentils and wilted spinach, finished with a dollop of Greek yogurt for a velvety finish.

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NUTRITION

Protein

46.6g

Fat

22.8g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/2 cup Cooked Lentils

2 cups Baby Spinach

3 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/4 cup Vegetable Broth

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
4
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan and set aside.
5
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
6
Add the cooked lentils and vegetable broth to the skillet, stirring to deglaze the pan.
7
Stir in the baby spinach and cook until just wilted.
8
Remove the skillet from the heat and stir in the Greek yogurt to create a creamy sauce.
9
Serve the seared salmon on top of the creamy lentil and spinach mixture.