Seared Salmon with Lentil Salad and Roasted Brussels Sprouts

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

Seared Salmon with Lentil Salad and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Salad and Roasted Brussels Sprouts

Pan-seared salmon served over a chilled herb-flecked lentil salad with oven-roasted Brussels sprouts featuring perfectly crispy roasted edges.

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NUTRITION

638kcal
Protein
67.3g
Fat
23.8g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

0.75 cup Cooked Lentils

1 cup Brussels Sprouts

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the ends of the Brussels sprouts and halve them, then toss with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the sprouts on a baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

  • 4

    While the sprouts roast, combine the cooked lentils in a medium bowl with the lemon juice, chopped parsley, and the remaining half teaspoon of olive oil.

  • 5

    Season the salmon fillet with a pinch of salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 8

    Plate the warm salmon over the lentil salad and serve the roasted Brussels sprouts on the side.

Seared Salmon with Lentil Salad and Roasted Brussels Sprouts

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

Seared Salmon with Lentil Salad and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Salad and Roasted Brussels Sprouts

Pan-seared salmon served over a chilled herb-flecked lentil salad with oven-roasted Brussels sprouts featuring perfectly crispy roasted edges.

NUTRITION

638kcal
Protein
67.3g
Fat
23.8g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

0.75 cup Cooked Lentils

1 cup Brussels Sprouts

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the ends of the Brussels sprouts and halve them, then toss with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the sprouts on a baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

  • 4

    While the sprouts roast, combine the cooked lentils in a medium bowl with the lemon juice, chopped parsley, and the remaining half teaspoon of olive oil.

  • 5

    Season the salmon fillet with a pinch of salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 8

    Plate the warm salmon over the lentil salad and serve the roasted Brussels sprouts on the side.