YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lentil Salad and Steamed Asparagus
Pan-seared salmon served over a zesty chilled lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
9 ounces Salmon Fillet
1/2 cup Cooked Lentils
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and continue cooking for 2-3 minutes until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
In a small bowl, toss the pre-cooked lentils with fresh lemon juice and a touch of sea salt.
Arrange the lentil salad on a plate, top with the seared salmon, and serve the steamed asparagus on the side.