Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 ounces Sockeye Salmon; 0.75 cup Cooked Red Lentils; 1 cup Brussels Sprouts; 0.5 teaspoon Olive Oil; 1 clove Garlic; 0.5 medium Lemon

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

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 Lentil Mash

Pan-seared sockeye salmon served over a creamy garlic-infused lentil mash with a side of oven-roasted Brussels sprouts, finished with a bright squeeze of charred lemon.

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NUTRITION

Protein

77.4g

Fat

16.6g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

10 ounces Sockeye Salmon

0.75 cup Cooked Red Lentils

1 cup Brussels Sprouts

0.5 teaspoon Olive Oil

1 clove Garlic

0.5 medium Lemon

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Halve the Brussels sprouts and toss them with the olive oil and a pinch of sea salt.
3
Roast the sprouts for 20 minutes until the edges are deeply caramelized and tender.
4
Place the cooked lentils in a small saucepan with minced garlic and a tablespoon of water over medium heat.
5
Mash the lentils with a fork until they reach a thick, creamy consistency and season with salt.
6
Season the salmon fillet with salt and pepper on both sides.
7
Sear the salmon in a hot non-stick skillet for 4-5 minutes per side until the skin is crisp, adding the lemon half face-down for the last minute to char.
8
Serve the salmon over the warm lentil mash with the roasted sprouts and a squeeze of the charred lemon.