YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Asparagus and Lentil Mash
Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with crisp garlic-infused asparagus and a hearty yet light lentil mash accented with a velvety drizzle of nonfat Greek yogurt and softly scrambled egg whites.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Lentils
6 Asparagus Spears
1/2 cup Nonfat Greek Yogurt
3 large Egg Whites
PREPARATION
Pat the salmon dry and season lightly with salt and pepper.
Heat a nonstick skillet over medium-high heat and add the salmon fillet, skin-side down if applicable, searing for about 3-4 minutes per side until just cooked through.
In a small saucepan, warm the cooked lentils. In a separate bowl, lightly whisk the egg whites and then gently scramble them in a nonstick pan; once just set, combine them with the lentils to create a smooth mash.
Trim the tough ends of the asparagus and sauté them in a separate skillet with a light spray of cooking oil and a minced garlic clove until tender-crisp, about 3-4 minutes.
To serve, plate the seared salmon alongside a generous scoop of lentil-egg white mash and arrange the garlic asparagus on the side. Top the lentil mash with a light drizzle of nonfat Greek yogurt for a creamy finish.