Name: Pan-Seared Salmon with Zesty Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 tbsp Avocado oil; 2 cup Kale; 1 tbsp Lemon juice; 1 tsp Extra virgin olive oil; 1 tbsp Sunflower seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Zesty Kale Salad

Crispy pan-seared salmon fillet served over a vibrant bed of massaged kale and toasted sunflower seeds, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

Protein

39.4g

Fat

38.7g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Avocado oil

2 cup Kale

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

1 tbsp Sunflower seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.
4
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.
5
While the salmon rests, place the chopped kale in a large bowl and drizzle with lemon juice and extra virgin olive oil.
6
Use your hands to firmly massage the kale for about 2 minutes until the leaves become dark green, soft, and tender.
7
Stir in the minced garlic and sunflower seeds, then plate the salad and top it with the warm pan-seared salmon.