YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lentil Pilaf and Steamed Asparagus
Crispy-skinned salmon served over a savory lentil pilaf with tender steamed asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6 oz Salmon Fillet
1 cup Cooked Lentils
1 cup Asparagus Spears
1.5 tbsp Extra Virgin Olive Oil
1/4 cup Diced Yellow Onion
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.
While the salmon cooks, heat the remaining olive oil in a small saucepan over medium heat and sauté the diced onion until translucent.
Add the pre-cooked lentils to the onions, stirring frequently until heated through and seasoned to your preference.
Steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.
Serve the salmon over the warm lentil pilaf with the steamed asparagus on the side, garnishing with a fresh lemon wedge.