YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lentil Salad
Pan-seared wild salmon served over a zesty herb-tossed lentil salad with oven-roasted asparagus, finished with a bright squeeze of lemon juice.
INGREDIENTS
6 oz Wild Atlantic Salmon
3/4 cup Cooked Lentils
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
While asparagus roasts, pat the salmon fillet dry and season with a pinch of sea salt.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until your desired doneness is reached.
In a small bowl, toss the cooked lentils with lemon juice and fresh herbs if desired.
Plate the lentil salad, top with the roasted asparagus, and place the seared salmon fillet on top.