YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Mash
Pan-seared salmon with a golden-crisp skin served over creamy mashed lentils and tender steamed asparagus.
INGREDIENTS
8 ounces Salmon Fillet
0.5 cup Cooked Red Lentils
1 cup Asparagus Spears
0.5 teaspoon Olive Oil
PREPARATION
Rinse the lentils and simmer in a small pot of water until very soft, then drain and mash with a fork.
Steam the asparagus spears in a steamer basket over boiling water until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
Spread the lentil mash on a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.