YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lentil Salad and Steamed Asparagus
Pan-seared wild salmon served over a zesty chilled lentil salad with tender steamed asparagus and a squeeze of fresh lemon for a bright, citrusy finish.
INGREDIENTS
9 ounces Wild Atlantic Salmon
1/2 cup Cooked Lentils
1 cup Asparagus
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until your desired level of doneness is reached.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.
In a small bowl, toss the cooked lentils with the lemon juice and any preferred fresh herbs like parsley or dill.
Plate the lentil salad as a base, top with the seared salmon fillet, and serve the steamed asparagus on the side.