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.

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

Pan-seared pink salmon served over a creamy garlic lentil mash with oven-roasted brussels sprouts, finished with a squeeze of bright lemon and a touch of smoky char.

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NUTRITION

650kcal
Protein
69.7g
Fat
16.2g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

8 ounces Pink Salmon Fillet

1.2 cups Cooked Lentils

1 cup Brussels Sprouts, halved

1 teaspoon Olive Oil

1 clove Garlic, minced

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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 salt, then roast for 20 minutes until the edges are crispy and charred.

  • 3

    While the sprouts roast, warm the pre-cooked lentils in a small saucepan over low heat with the minced garlic and a splash of water.

  • 4

    Use a fork or potato masher to lightly crush the lentils into a thick, rustic mash, seasoning with black pepper to taste.

  • 5

    Season the salmon fillet with sea salt and heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque and flakes easily.

  • 7

    Spoon the garlic lentil mash onto a plate, top with the seared salmon, and serve the roasted brussels sprouts on the side with a fresh lemon wedge.

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.

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Mash

Pan-seared pink salmon served over a creamy garlic lentil mash with oven-roasted brussels sprouts, finished with a squeeze of bright lemon and a touch of smoky char.

NUTRITION

650kcal
Protein
69.7g
Fat
16.2g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

8 ounces Pink Salmon Fillet

1.2 cups Cooked Lentils

1 cup Brussels Sprouts, halved

1 teaspoon Olive Oil

1 clove Garlic, minced

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 salt, then roast for 20 minutes until the edges are crispy and charred.

  • 3

    While the sprouts roast, warm the pre-cooked lentils in a small saucepan over low heat with the minced garlic and a splash of water.

  • 4

    Use a fork or potato masher to lightly crush the lentils into a thick, rustic mash, seasoning with black pepper to taste.

  • 5

    Season the salmon fillet with sea salt and heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque and flakes easily.

  • 7

    Spoon the garlic lentil mash onto a plate, top with the seared salmon, and serve the roasted brussels sprouts on the side with a fresh lemon wedge.