Name: Herb-Crusted Salmon with Lentil and Spinach Sauté
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon Fillet; 1 cup Cooked Lentils; 2 cups Fresh Spinach; 1 tbsp Almond Flour; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic; 1 tbsp Lemon Juice

Herb-Crusted Salmon with Lentil and Spinach Sauté

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Lentil and Spinach Sauté

Herb-crusted salmon roasted until flaky and served over a warm bed of garlicky lentils and sautéed spinach, finished with a bright squeeze of lemon for a zesty aroma.

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NUTRITION

Protein

61.8g

Fat

35.5g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Cooked Lentils

2 cups Fresh Spinach

1 tbsp Almond Flour

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small bowl, combine the almond flour with a pinch of salt, pepper, and dried herbs like parsley or dill.
3
Press the almond flour mixture firmly onto the top of the salmon fillet to create an even crust.
4
Heat half of the olive oil in an oven-safe skillet over medium-high heat and sear the salmon skin-side down for 2 minutes.
5
Transfer the skillet to the oven and roast for 8 to 10 minutes until the salmon is flaky and the crust is golden.
6
While the salmon roasts, heat the remaining olive oil in a separate pan over medium heat and sauté the minced garlic until fragrant.
7
Add the cooked lentils and fresh spinach to the pan, stirring until the spinach is wilted and the lentils are heated through.
8
Stir in the lemon juice and season the lentil mixture with a touch of sea salt.
9
Plate the lentil and spinach sauté and top with the herb-crusted salmon fillet.