Seared Salmon with Roasted Broccoli and Lentil Mash

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

Seared Salmon with Roasted Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lentil Mash

Pan-seared wild salmon served over a creamy garlic-infused lentil mash with oven-roasted broccoli florets, finished with a bright squeeze of zesty lemon.

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NUTRITION

469kcal
Protein
46.2g
Fat
18.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup cooked Red Lentils

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Lemon wedge, salt, and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While the broccoli roasts, boil the red lentils in water or vegetable broth until very soft, then drain any excess liquid.

  • 4

    Mash the cooked lentils with minced garlic and a pinch of salt until they reach a thick, creamy consistency.

  • 5

    Pat the salmon dry and season with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 8

    Spread the lentil mash on a plate, top with the seared salmon, and serve with the roasted broccoli and a fresh lemon wedge.

Seared Salmon with Roasted Broccoli and Lentil Mash

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

Seared Salmon with Roasted Broccoli and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lentil Mash

Pan-seared wild salmon served over a creamy garlic-infused lentil mash with oven-roasted broccoli florets, finished with a bright squeeze of zesty lemon.

NUTRITION

469kcal
Protein
46.2g
Fat
18.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup cooked Red Lentils

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Lemon wedge, salt, and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While the broccoli roasts, boil the red lentils in water or vegetable broth until very soft, then drain any excess liquid.

  • 4

    Mash the cooked lentils with minced garlic and a pinch of salt until they reach a thick, creamy consistency.

  • 5

    Pat the salmon dry and season with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 8

    Spread the lentil mash on a plate, top with the seared salmon, and serve with the roasted broccoli and a fresh lemon wedge.