Name: Herb-Crusted Baked Salmon with Warm Lentil and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon Fillet; 0.5 cup Cooked Lentils; 2 cups Fresh Spinach; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 1 tbsp Fresh Parsley, chopped

Herb-Crusted Baked Salmon with Warm Lentil and Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Warm Lentil and Spinach Salad

Salmon fillet baked with a zesty herb and garlic crust, served over a warm bed of earthy lentils and wilted spinach for a satisfying, flaky finish.

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NUTRITION

Protein

45.6g

Fat

18.2g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

0.5 cup Cooked Lentils

2 cups Fresh Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Pat the salmon fillet dry and place it on the baking sheet.
3
In a small bowl, mix half of the olive oil with the minced garlic, chopped parsley, and a pinch of salt and pepper.
4
Spread the herb mixture evenly over the top of the salmon.
5
Bake the salmon for 12-15 minutes until it is cooked through and flakes easily with a fork.
6
While the salmon bakes, heat the remaining olive oil in a skillet over medium heat.
7
Add the cooked lentils and spinach to the skillet, stirring until the spinach is just wilted and the lentils are warmed through.
8
Stir in the lemon juice and season the lentil mixture with a touch of salt.
9
Plate the warm lentil and spinach salad and top with the herb-crusted salmon.