YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lentils
Pan-seared sockeye salmon served over a bed of earthy lentils and oven-roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7.5 ounces Sockeye Salmon Fillet
1 cup Cooked Lentils
1 cup Asparagus spears
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and place the spears on the baking sheet, tossing them with the minced garlic and a tablespoon of water to keep them moist.
Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred at the tips.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for approximately 3 to 4 minutes per side until the edges are crisp and the center is cooked to your preference.
Warm the pre-cooked lentils in a small saucepan over low heat, adding a splash of water if needed to prevent sticking.
Spread the warm lentils onto a plate, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.