Name: Pan-Seared Salmon with Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 2 cup Chopped kale; 1 tsp Extra virgin olive oil; 1 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Minced garlic; 1 tsp Dijon mustard

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 Kale Salad

Crisp pan-seared salmon served over a massaged kale salad tossed in a zesty lemon-Dijon dressing for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

45.0g

Fat

37.0g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

2 cup Chopped kale

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Minced garlic

1 tsp Dijon mustard

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with half of the sea salt and black pepper.
2
In a large mixing bowl, whisk together 1 teaspoon of olive oil, the fresh lemon juice, Dijon mustard, minced garlic, and the remaining sea salt and pepper to create the dressing.
3
Add the chopped kale to the mixing bowl and use your hands to massage the dressing into the leaves for 2-3 minutes until they become dark green and tender.
4
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan, skin-side up, and sear for 4-5 minutes without moving it to develop a golden-brown crust.
6
Carefully flip the salmon and continue cooking for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
7
Transfer the massaged kale salad to a plate and top with the hot pan-seared salmon fillet.