Name: Seared Salmon with Lentil Pilaf and Garlic Sautéed Kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 0.75 cup Cooked Lentils; 0.75 cup Cooked Quinoa; 2 cups Raw Kale, chopped; 1.5 tablespoons Olive Oil; 2 cloves Garlic, minced; 1 tablespoon Lemon Juice

Seared Salmon with Lentil Pilaf and Garlic Sautéed Kale

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Pilaf and Garlic Sautéed Kale

Pan-seared salmon with crisp skin served over a hearty blend of quinoa and lentils with garlicky kale and a squeeze of bright lemon.

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NUTRITION

Protein

58.2g

Fat

36g

Carbs

74.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.75 cup Cooked Lentils

0.75 cup Cooked Quinoa

2 cups Raw Kale, chopped

1.5 tablespoons Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

1
Mix the cooked quinoa and lentils in a small bowl with a pinch of sea salt to create the pilaf base.
2
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
3
Heat half a tablespoon of olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
5
Flip the salmon and cook for an additional 2-3 minutes until opaque throughout, then set aside to rest.
6
Wipe the skillet clean, add the remaining tablespoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
7
Toss in the chopped kale and a tablespoon of water, cooking for 3-4 minutes until the leaves are bright green and tender.
8
Arrange the lentil and quinoa pilaf on a plate, top with the sautéed kale and seared salmon, and finish with a fresh squeeze of lemon juice.