YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Lentils
Pan-seared salmon served over earthy lentils and oven-roasted broccoli, finished with a squeeze of lemon and crisp charred edges.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Lentils
1.5 cups Broccoli Florets
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the avocado oil and a pinch of sea salt, then roast for 15-20 minutes until tender with crisp charred edges.
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes.
Warm the cooked lentils in a small pot over low heat with a splash of water or broth if needed.
Plate the warm lentils first, top with the seared salmon and roasted broccoli, and finish with a bright squeeze of fresh lemon juice.