YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lentil Salad and Steamed Asparagus
Enjoy a vibrant dinner featuring a perfectly seared salmon fillet, accompanied by a warm, hearty lentil salad dressed in a light lemon and olive oil vinaigrette, and finished with crisp steamed asparagus. This dish balances the rich flavors of the salmon with the earthy notes of lentils and the freshness of asparagus, resulting in a satisfying and nutritionally balanced meal.
INGREDIENTS
10 oz Salmon Fillet
1.5 cups Cooked Lentils
1 cup Asparagus
0.5 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 small Shallot
1 tbsp Fresh Dill (optional)
Salt and Pepper to taste
PREPARATION
Start by rinsing the salmon fillet and patting it dry with paper towels. Season both sides generously with salt and pepper.
Preheat a non-stick or cast iron skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down if applicable, and sear for about 4-5 minutes until a golden crust forms. Flip and cook the other side for an additional 3-4 minutes, or until the salmon is just opaque in the center. Remove from the skillet and let it rest briefly.
For the lentil salad, in a mixing bowl, combine the cooked lentils with finely chopped shallot and fresh dill. Drizzle with extra virgin olive oil and lemon juice, then season with a pinch of salt and pepper. Toss to combine gently.
Meanwhile, steam the asparagus in a steamer or in a small pot with a splash of water for about 4-5 minutes until tender yet still crisp. Remove and season lightly with salt and pepper.
Plate the dish by arranging a portion of the lentil salad and steamed asparagus alongside the seared salmon fillet. Optionally, garnish with an extra spritz of lemon juice or a few additional dill leaves.
Serve immediately and enjoy your nutrient-packed dinner!