Seared Salmon with Roasted Broccoli and Lentils

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

Seared Salmon with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lentils

Pan-seared salmon served over a bed of earthy lentils and garlic-roasted broccoli, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

468kcal
Protein
44.2g
Fat
20.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/2 cup Cooked Lentils

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and the minced garlic on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 6

    Sear the salmon for 4 minutes until the skin is crisp, then flip and cook for another 3 minutes until cooked through.

  • 7

    Warm the pre-cooked lentils in a small saucepan or microwave until heated through.

  • 8

    Arrange the lentils and roasted broccoli on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Broccoli and Lentils

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

Seared Salmon with Roasted Broccoli and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lentils

Pan-seared salmon served over a bed of earthy lentils and garlic-roasted broccoli, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

468kcal
Protein
44.2g
Fat
20.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/2 cup Cooked Lentils

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and the minced garlic on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 6

    Sear the salmon for 4 minutes until the skin is crisp, then flip and cook for another 3 minutes until cooked through.

  • 7

    Warm the pre-cooked lentils in a small saucepan or microwave until heated through.

  • 8

    Arrange the lentils and roasted broccoli on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.