YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Salad
Pan-seared salmon fillet served with tender steamed asparagus and a zesty lentil salad, finished with a squeeze of bright lemon.
INGREDIENTS
10 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Lentils
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the 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 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
In a small mixing bowl, combine the cooked lentils with the lemon juice and toss to coat.
Plate the seared salmon alongside the steamed asparagus and the zesty lentil salad.