YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Lentil Mash
Pan-seared salmon served over a creamy red lentil mash with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Red Lentils
1 cup Asparagus spears
1 tablespoon Lemon Juice
PREPARATION
Bring a small pot of water to a boil and cook the red lentils until very soft, then drain and mash with a fork until creamy.
Steam the asparagus spears over boiling water for 4-5 minutes until tender-crisp and bright green.
Heat a non-stick skillet over medium-high heat and season the salmon fillet with a pinch of sea salt.
Place the 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 the center is just opaque.
Plate the lentil mash and top with the seared salmon and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.