YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentils
Pan-seared salmon served over a bed of protein-rich lentils and tender steamed asparagus, finished with a bright and zesty lemon-herb drizzle.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Lentils
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 3-4 minutes until the desired level of doneness is reached.
While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked lentils in a small saucepan with the minced garlic and a splash of water or broth.
Plate the lentils as a base, top with the seared salmon and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.