Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon Fillet; 1/2 cup cooked Lentils; 1.5 cups Brussels Sprouts, halved; 1/2 tsp Extra Virgin Olive Oil; 1 tsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Lentils

Pan-seared salmon served over earthy lentils and roasted Brussels sprouts, finished with a bright squeeze of lemon and a perfectly caramelized crust.

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NUTRITION

Protein

44.5g

Fat

21.1g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Lentils

1.5 cups Brussels Sprouts, halved

1/2 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the halved Brussels sprouts with a tiny drop of olive oil and a pinch of sea salt, then roast for 18-20 minutes until the edges are golden and crisp.
3
While the sprouts roast, pat the salmon fillet dry with a paper towel and season both sides with salt and cracked black pepper.
4
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side to develop a golden crust.
5
Flip the salmon and cook for another 3-4 minutes until the center is just opaque and the exterior is beautifully caramelized.
6
Gently warm the pre-cooked lentils in a small pan with a tablespoon of water or vegetable broth until heated through.
7
Layer the warm lentils on a plate, top with the roasted Brussels sprouts, and place the seared salmon on top.
8
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, clean finish.