YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Lentil Salad
Pan-seared salmon served over a zesty lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
4.5 ounces Salmon Fillet
0.5 cup Cooked Lentils
1 cup Asparagus
2 teaspoons Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Parsley
PREPARATION
Rinse the cooked lentils and toss them in a small bowl with the chopped fresh parsley and half of the lemon juice.
Trim the woody ends of the asparagus and steam them for 3 to 5 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides lightly with a pinch of salt and 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 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes.
Arrange the lentil salad on a plate, place the salmon and steamed asparagus alongside it, and drizzle the remaining lemon juice over the fish.