Name: Seared Salmon Fillet with Lentil and Spinach Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Salmon Fillet; 1/2 cup Cooked Brown Lentils; 2 cups Fresh Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Lentil and Spinach 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 Fillet with Lentil and Spinach Pilaf

Pan-seared salmon served over a fiber-rich bed of tender lentils and wilted spinach, finished with a squeeze of bright lemon and toasted garlic.

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NUTRITION

Protein

35.9g

Fat

19.2g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1/2 cup Cooked Brown Lentils

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
2
Heat half of the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 3 minutes.
4
Remove the salmon from the pan and set aside to rest.
5
In the same skillet, add the remaining olive oil and minced garlic, sautéing for 30 seconds until fragrant.
6
Add the cooked lentils and fresh spinach to the skillet, tossing constantly until the spinach is wilted and the lentils are heated through.
7
Transfer the lentil and spinach pilaf to a plate and top with the seared salmon fillet.
8
Drizzle the entire dish with fresh lemon juice before serving.