Seared Salmon Fillet with Lentil and Spinach Salad

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

Seared Salmon Fillet with Lentil and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil and Spinach Salad

Crisp, pan-seared salmon served over a bed of earthy lentils and fresh baby spinach, all tossed in a bright lemon-herb vinaigrette for a zesty, refreshing bite.

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NUTRITION

2,157kcal
Protein
171.4g
Fat
104.6g
Carbs
126.3g

SERVINGS

1 serving

INGREDIENTS

20 ounces Salmon Fillet

3 cups Cooked Lentils

4 cups Baby Spinach

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Lemon Juice

1 tablespoon Dijon Mustard

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PREPARATION

  • 1

    Pat the salmon fillets completely dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat one tablespoon of olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon fillets in the pan skin-side down and press gently with a spatula to ensure even contact for a crispy skin.

  • 4

    Sear the salmon for 4-5 minutes until the skin is golden and releases easily from the pan, then flip and cook for another 2-3 minutes.

  • 5

    While the salmon rests, whisk together the remaining tablespoon of olive oil, lemon juice, and Dijon mustard in a large bowl.

  • 6

    Add the cooked lentils and baby spinach to the dressing, tossing thoroughly until the spinach begins to wilt slightly from the residual heat of the lentils.

  • 7

    Plate the lentil and spinach salad generously and top with the seared salmon fillets to serve.

Seared Salmon Fillet with Lentil and Spinach Salad

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

Seared Salmon Fillet with Lentil and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil and Spinach Salad

Crisp, pan-seared salmon served over a bed of earthy lentils and fresh baby spinach, all tossed in a bright lemon-herb vinaigrette for a zesty, refreshing bite.

NUTRITION

2,157kcal
Protein
171.4g
Fat
104.6g
Carbs
126.3g

SERVINGS

1 serving

INGREDIENTS

20 ounces Salmon Fillet

3 cups Cooked Lentils

4 cups Baby Spinach

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Lemon Juice

1 tablespoon Dijon Mustard

PREPARATION

  • 1

    Pat the salmon fillets completely dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat one tablespoon of olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon fillets in the pan skin-side down and press gently with a spatula to ensure even contact for a crispy skin.

  • 4

    Sear the salmon for 4-5 minutes until the skin is golden and releases easily from the pan, then flip and cook for another 2-3 minutes.

  • 5

    While the salmon rests, whisk together the remaining tablespoon of olive oil, lemon juice, and Dijon mustard in a large bowl.

  • 6

    Add the cooked lentils and baby spinach to the dressing, tossing thoroughly until the spinach begins to wilt slightly from the residual heat of the lentils.

  • 7

    Plate the lentil and spinach salad generously and top with the seared salmon fillets to serve.