YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lentil and Roasted Eggplant Medley
Pan-seared salmon served over a warm bed of earthy lentils and roasted eggplant, finished with a handful of wilted spinach and a bright, zesty lemon squeeze.
INGREDIENTS
6 ounces Wild-Caught Salmon Fillet
1/2 cup Cooked Lentils
1 cup Eggplant, cubed
2 cups Fresh Spinach
1 teaspoon Olive Oil
1/2 Fresh Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed eggplant with half of the olive oil and a pinch of salt, then roast for 20 minutes until tender and browned.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness, then remove from the pan.
In the same skillet, add the cooked lentils and fresh spinach, stirring for 1-2 minutes until the spinach is wilted and the lentils are warmed through.
Fold the roasted eggplant into the lentil mixture and serve the salmon on top with a fresh squeeze of lemon juice.