YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Mash
Pan-seared sockeye salmon served over a savory garlic lentil mash with crisp steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
1 cup Cooked Lentils
1 cup Asparagus
0.5 teaspoon Garlic Powder
1 tablespoon Lemon Juice
PREPARATION
Rinse the lentils and simmer in water or vegetable broth until very tender, then drain any excess liquid.
Mash the cooked lentils slightly with a fork and stir in the garlic powder and a pinch of sea salt.
Trim the woody ends off the asparagus and steam over boiling water for 3 to 5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for an additional 2 to 3 minutes.
Spread the lentil mash onto a plate, top with the seared salmon, and serve with the steamed asparagus and a fresh squeeze of lemon juice.