YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Mash
Pan-seared sockeye salmon served over a garlic-infused lentil mash with tender steamed asparagus and a squeeze of bright lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
3/4 cup Cooked Lentils
1 cup Asparagus spears
1 clove Garlic, minced
PREPARATION
Place the cooked lentils in a small saucepan with the minced garlic and a splash of water or broth.
Heat over medium-low and use a fork or potato masher to crush the lentils into a thick, coarse mash.
Steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet completely dry with paper towels and season with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down if applicable, and sear for 3 to 4 minutes until the surface is golden and crisp.
Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches your desired doneness.
Spread the lentil mash on a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.