YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lentil and Asparagus Salad
Enjoy a beautifully seared salmon fillet paired with a hearty lentil and asparagus salad dressed in a bright, lemon-olive oil vinaigrette. The tender, flaky salmon complements the earthy, protein-packed lentils and the crisp asparagus, creating a balanced dish that satisfies both your nutrient needs and your taste buds.
INGREDIENTS
8 oz Salmon Fillet
1 cup Cooked Lentils
100g Asparagus
1 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
0.5 tsp Salt
0.25 tsp Black Pepper
PREPARATION
Pat the salmon fillet dry and season both sides with salt and black pepper.
Preheat a non-stick skillet over medium-high heat and add a drizzle of olive oil.
Place the salmon skin-side down (if applicable) in the skillet and sear for about 4-5 minutes until a nice crust forms. Flip and cook for an additional 3-4 minutes until the salmon is cooked through but still moist.
In a separate bowl, combine the cooked lentils and asparagus (lightly blanched or steamed if preferred for tender-crisp texture).
Dress the lentils and asparagus with olive oil, fresh lemon juice, and a pinch of salt and pepper. Toss gently to combine.
Plate the lentil and asparagus salad and top with the seared salmon fillet. Serve immediately.