Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils

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 Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils

Pan-seared wild salmon served over fiber-rich lentils and roasted Brussels sprouts, finished with a squeeze of fresh lemon and a hint of smoky charred edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

614kcal
Protein
66g
Fat
17.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon Fillet

1 cup Cooked Brown Lentils

1 cup Fresh Brussels Sprouts, halved

0.5 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sprouts for 20 minutes until they are tender and the outer leaves have developed a nice char.

  • 4

    While the sprouts roast, heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it skin-side down in the pan and sear for 4 to 5 minutes.

  • 6

    Flip the salmon carefully and cook for another 3 to 4 minutes until the center is just opaque and the surface is golden.

  • 7

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

  • 8

    Place the warm lentils on a plate, top with the roasted Brussels sprouts and the seared salmon, then drizzle with fresh lemon juice before serving.

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils

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 Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils

Pan-seared wild salmon served over fiber-rich lentils and roasted Brussels sprouts, finished with a squeeze of fresh lemon and a hint of smoky charred edges.

NUTRITION

614kcal
Protein
66g
Fat
17.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon Fillet

1 cup Cooked Brown Lentils

1 cup Fresh Brussels Sprouts, halved

0.5 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sprouts for 20 minutes until they are tender and the outer leaves have developed a nice char.

  • 4

    While the sprouts roast, heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it skin-side down in the pan and sear for 4 to 5 minutes.

  • 6

    Flip the salmon carefully and cook for another 3 to 4 minutes until the center is just opaque and the surface is golden.

  • 7

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

  • 8

    Place the warm lentils on a plate, top with the roasted Brussels sprouts and the seared salmon, then drizzle with fresh lemon juice before serving.