YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lentil Salad
Pan-seared wild salmon served over a herb-flecked lentil salad with oven-roasted asparagus, finished with a bright squeeze of charred lemon.
INGREDIENTS
6 oz Wild Salmon Fillet
3/4 cup Cooked Green Lentils
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1/2 Fresh Lemon
1 tbsp Fresh Parsley
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and toss them with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the asparagus for 10-12 minutes until tender and slightly browned.
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining half of the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.
In a small mixing bowl, toss the warm cooked lentils with finely chopped parsley and a generous squeeze of lemon juice.
Plate the herb-tossed lentil salad and roasted asparagus, top with the seared salmon, and serve immediately.