YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Salad Enhanced with Egg Whites
Savor the vibrant flavors of a perfectly seared salmon fillet paired with tender steamed asparagus and a refreshing lentil salad, uplifted by the delicate boost of egg whites for extra protein. This dish balances rich, buttery salmon with the earthy depth of lentils and the crisp freshness of asparagus, finished with a splash of lemon for brightness.
INGREDIENTS
7 oz Salmon Fillet
0.5 cup Cooked Lentils
1 cup Steamed Asparagus
4 Egg Whites
1 tbsp Lemon Juice
Olive Oil Spray
Salt and Pepper to taste
PREPARATION
Pat the salmon fillet dry and season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and lightly coat with olive oil spray.
Place the salmon skin-side down (or presentation side if skinless) and sear for about 3-4 minutes per side, or until it reaches your preferred doneness.
While the salmon is searing, steam the asparagus until tender, about 4-5 minutes.
Warm the cooked lentils in a small pot or microwave and season with a pinch of salt, a drizzle of lemon juice, and a dash of pepper.
Separately, lightly whisk the egg whites and cook them in a non-stick pan over medium heat until set, creating a protein boost that complements the lentils.
Plate the salmon alongside the steamed asparagus and create a small mound of the lentil salad topped with the cooked egg whites.
Finish with an extra squeeze of lemon juice over the salmon and lentils for a bright, zingy flavor.