YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Lentil and Spinach Pilaf
Pan-seared salmon served over a bed of protein-rich lentils and wilted spinach, finished with a dollop of cool Greek yogurt for a velvety texture.
INGREDIENTS
5.2 ounces Salmon Fillet
1 cup Cooked Lentils
2 cups Fresh Spinach
1/4 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Season the salmon fillet with a pinch of sea salt and cracked black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for four minutes per side until the skin is crisp and the center is just opaque.
In a medium saucepan, heat the remaining olive oil and sauté the minced garlic until it becomes fragrant and soft.
Add the fresh spinach to the saucepan and cook until it is just wilted and bright green.
Stir the cooked lentils into the spinach mixture and heat through for about two minutes.
Remove the lentil and spinach mixture from the heat and stir in the nonfat Greek yogurt and lemon juice until the mixture is creamy and well combined.
Place the creamy lentil pilaf on a plate and top with the seared salmon fillet for a high-protein, clean-eating meal.