YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentils
Pan-seared wild salmon served over a bed of earthy lentils and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
9.5 ounces Wild Atlantic Salmon fillet
0.25 cup Cooked Lentils
1.5 cups Asparagus spears
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat a high-quality non-stick skillet over medium-high heat until hot.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 3 to 4 minutes until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.
In a small saucepan, gently warm the pre-cooked lentils with a splash of water or vegetable broth until heated through.
Plate the warm lentils first, layer the steamed asparagus on top, and crown with the seared salmon fillet.
Drizzle the entire dish with fresh lemon juice and an extra pinch of flaky sea salt before serving.