YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Mash
Pan-seared salmon served over a garlic-infused lentil mash with tender steamed asparagus and a bright squeeze of lemon for a zesty finish.
INGREDIENTS
6 oz Salmon Fillet
1/2 cup Cooked Brown Lentils
1 cup Asparagus
1 tsp Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
PREPARATION
Steam the asparagus over boiling water for about 5 minutes until tender-crisp and bright green.
Warm the cooked lentils in a small saucepan with minced garlic and a tablespoon of water, then mash roughly with a fork to create a thick base.
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 and sear the salmon skin-side down for 4 minutes until the skin is golden.
Flip the salmon carefully and cook for another 3 minutes until the center is just opaque and the exterior is perfectly browned.
Plate the lentil mash first, top with the seared salmon, and serve alongside the asparagus with a fresh squeeze of lemon juice.