Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

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 Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

Pan-seared salmon served with oven-roasted brussels sprouts and a zesty lentil salad, finished with a squeeze of lemon for a bright and crisp bite.

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NUTRITION

519kcal
Protein
57g
Fat
19.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

0.5 cup Cooked Lentils

1 cup Brussels Sprouts

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim and halve the brussels sprouts, then toss them with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    While the sprouts roast, rinse the cooked lentils and toss them in a small bowl with the lemon juice and black pepper.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until the center is just opaque.

  • 8

    Plate the seared salmon alongside the roasted sprouts and the chilled lentil salad for a high-protein, clean dinner.

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

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 Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

Pan-seared salmon served with oven-roasted brussels sprouts and a zesty lentil salad, finished with a squeeze of lemon for a bright and crisp bite.

NUTRITION

519kcal
Protein
57g
Fat
19.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

0.5 cup Cooked Lentils

1 cup Brussels Sprouts

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim and halve the brussels sprouts, then toss them with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    While the sprouts roast, rinse the cooked lentils and toss them in a small bowl with the lemon juice and black pepper.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until the center is just opaque.

  • 8

    Plate the seared salmon alongside the roasted sprouts and the chilled lentil salad for a high-protein, clean dinner.