Seared Salmon with Roasted Broccoli and Garlic Lentils

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

Seared Salmon with Roasted Broccoli and Garlic Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Lentils

Pan-seared salmon served over garlicky lentils and oven-roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

439kcal
Protein
45.7g
Fat
16.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Lentils

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot skillet.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until your desired doneness is reached.

  • 6

    In a small saucepan, warm the cooked lentils with the minced garlic and a splash of water or broth for 3 minutes over medium heat.

  • 7

    Plate the garlic lentils as a base, top with the seared salmon, and serve the roasted broccoli on the side with a fresh lemon wedge.

Seared Salmon with Roasted Broccoli and Garlic Lentils

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

Seared Salmon with Roasted Broccoli and Garlic Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Lentils

Pan-seared salmon served over garlicky lentils and oven-roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

439kcal
Protein
45.7g
Fat
16.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Lentils

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot skillet.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until your desired doneness is reached.

  • 6

    In a small saucepan, warm the cooked lentils with the minced garlic and a splash of water or broth for 3 minutes over medium heat.

  • 7

    Plate the garlic lentils as a base, top with the seared salmon, and serve the roasted broccoli on the side with a fresh lemon wedge.