Seared Salmon Fillet with Roasted Broccoli and Lentils

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

Seared Salmon Fillet with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Lentils

Pan-seared salmon served over earthy lentils and roasted broccoli florets, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

407kcal
Protein
41g
Fat
14.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Salmon Fillet

0.5 cup Cooked Lentils

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F 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 and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crisp, then flip and cook for another 3 minutes.

  • 7

    Warm the pre-cooked lentils in a small saucepan or microwave until heated through.

  • 8

    Plate the lentils and top with the seared salmon and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Roasted Broccoli and Lentils

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

Seared Salmon Fillet with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Lentils

Pan-seared salmon served over earthy lentils and roasted broccoli florets, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

407kcal
Protein
41g
Fat
14.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Salmon Fillet

0.5 cup Cooked Lentils

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F 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 and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crisp, then flip and cook for another 3 minutes.

  • 7

    Warm the pre-cooked lentils in a small saucepan or microwave until heated through.

  • 8

    Plate the lentils and top with the seared salmon and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.