YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lentil Salad and Steamed Asparagus
Savor a perfectly seared salmon fillet paired with a hearty lentil salad and crisp, steamed asparagus. This dish brings together the rich, buttery flavor of salmon with the earthy texture of lentils and the fresh crunch of asparagus, all lightly dressed in a zesty lemon and olive oil vinaigrette. A delightful balance of flavors and textures to satisfy both your palate and your nutritional goals.
INGREDIENTS
8 oz Salmon Fillet
1 cup cooked lentils
0.5 cup cooked lentils
1 cup asparagus
1 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tbsp fresh parsley
Salt and pepper to taste
PREPARATION
Preheat a non-stick skillet over medium-high heat. Pat the salmon dry with a paper towel and season both sides lightly with salt and pepper.
Heat half of the olive oil in the skillet until shimmering. Place the salmon fillet skin-side down, pressing lightly to ensure even contact. Sear for about 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for an additional 3-4 minutes, or until the salmon is just cooked through. Remove from heat and let it rest.
While the salmon cooks, bring a pot of water to a boil and add a pinch of salt. Add the asparagus and steam for about 3-4 minutes until they are crisp-tender, then remove and set aside.
In a mixing bowl, combine the cooked lentils (both 1 cup and 0.5 cup portions) with the olive oil, lemon juice, and chopped fresh parsley. Season with salt and pepper to taste, and toss gently to mix.
Plate the lentil salad in the center of the dish, nestling the seared salmon fillet on top or alongside, and arrange the steamed asparagus on the side.
Serve immediately while warm for optimal flavor and texture.