Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

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

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

Pan-seared wild salmon served over a zesty lentil salad and oven-roasted Brussels sprouts, finished with a squeeze of bright lemon and toasted garlic.

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NUTRITION

598kcal
Protein
66.3g
Fat
15.5g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon

1 cup Cooked Brown Lentils

1 cup Brussels Sprouts, halved

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with a pinch of sea salt and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and the outer leaves are slightly charred.

  • 4

    While the sprouts roast, season the salmon fillet with sea salt, black pepper, and dried thyme.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    In a medium bowl, combine the cooked lentils with minced garlic, lemon juice, and a dash of black pepper, stirring well to incorporate the flavors.

  • 8

    Serve the seared salmon over the warm lentil salad with the roasted Brussels sprouts on the side.

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

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

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentil Salad

Pan-seared wild salmon served over a zesty lentil salad and oven-roasted Brussels sprouts, finished with a squeeze of bright lemon and toasted garlic.

NUTRITION

598kcal
Protein
66.3g
Fat
15.5g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon

1 cup Cooked Brown Lentils

1 cup Brussels Sprouts, halved

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with a pinch of sea salt and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and the outer leaves are slightly charred.

  • 4

    While the sprouts roast, season the salmon fillet with sea salt, black pepper, and dried thyme.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    In a medium bowl, combine the cooked lentils with minced garlic, lemon juice, and a dash of black pepper, stirring well to incorporate the flavors.

  • 8

    Serve the seared salmon over the warm lentil salad with the roasted Brussels sprouts on the side.