Name: Seared Salmon with Lentil and Kale Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Wild Salmon Fillet; 1/4 cup Cooked Green Lentils; 1/2 cup Cooked Quinoa; 1 cup Chopped Kale; 1.1 tablespoons Avocado Oil; 1/4 cup Red Onion; 1 clove Garlic; 1 tablespoon Lemon Juice

Seared Salmon with Lentil and Kale Pilaf

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 and Kale Pilaf

Pan-seared wild salmon served over a fiber-rich pilaf of French green lentils, quinoa, and tender sautéed kale, finished with the aroma of toasted garlic.

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NUTRITION

Protein

34.6g

Fat

25.2g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Wild Salmon Fillet

1/4 cup Cooked Green Lentils

1/2 cup Cooked Quinoa

1 cup Chopped Kale

1.1 tablespoons Avocado Oil

1/4 cup Red Onion

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

1
Prepare the quinoa and lentils according to package instructions if not already cooked.
2
Heat half of the avocado oil in a large skillet over medium heat.
3
Add the diced red onion and minced garlic, sautéing until translucent and fragrant.
4
Toss in the chopped kale and cook until wilted and tender.
5
Stir the cooked lentils and quinoa into the kale mixture, seasoning with sea salt and black pepper.
6
In a separate non-stick skillet, heat the remaining avocado oil over medium-high heat.
7
Season the salmon fillet and place it skin-side down in the hot pan.
8
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.
9
Plate the lentil and kale pilaf and top with the seared salmon.
10
Finish with a fresh squeeze of lemon juice over the entire dish.