YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Salad
Enjoy a vibrant dinner featuring a perfectly seared salmon fillet paired with crisp steamed asparagus and a refreshing lentil salad lightly tossed in a tangy nonfat Greek yogurt dressing with a hint of lemon. This dish brings together rich, savory flavors with a bright, zesty finish for a balanced, nourishing meal.
INGREDIENTS
8 oz Salmon Fillet
3/4 cup Cooked Lentils
6 spears Asparagus
1/3 cup Nonfat Greek Yogurt
1 Tbsp Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Pat the salmon fillet dry with paper towels and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 4-5 minutes until a golden crust forms. Flip the salmon and cook for another 3-4 minutes until the fish is just cooked through.
Meanwhile, arrange asparagus spears in a steamer basket over boiling water. Steam for 4-5 minutes until tender yet crisp. Season lightly with salt and pepper.
In a bowl, combine the cooked lentils with nonfat Greek yogurt and lemon juice. Stir gently to incorporate the dressing and season with a pinch of salt and pepper.
Plate the seared salmon alongside the steamed asparagus and a generous serving of the lentil salad. Serve immediately while warm.