YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Mash
Pan-seared wild sockeye salmon served over a creamy garlic-infused lentil mash and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
8 oz Wild Sockeye Salmon
3/4 cup Cooked Lentils
1 cup Asparagus spears
2 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Place the asparagus in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.
In a small saucepan, combine the cooked lentils with minced garlic and a tablespoon of water or vegetable broth.
Heat the lentils over medium heat for 3 minutes, then use a fork or potato masher to crush them into a thick, creamy consistency.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Spread the lentil mash onto a plate, top with the seared salmon and steamed asparagus, and drizzle with fresh lemon juice before serving.