YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Lentil Mash
Pan-seared salmon served over a garlic-infused lentil mash with tender steamed asparagus and a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Lentils
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Season the salmon fillet generously with sea salt and cracked 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 four minutes until the skin is perfectly crisp.
Carefully flip the salmon and cook for another three minutes until the center is just opaque and tender.
Steam the asparagus spears in a steamer basket over boiling water for three to five minutes until they are vibrant green and tender-crisp.
In a small saucepan, warm the cooked lentils with the minced garlic and a tablespoon of water over low heat.
Use a fork or immersion blender to mash the lentils until they reach a thick, creamy consistency.
Spread the lentil mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.