YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Mash
Pan-seared salmon served over a garlic-infused lentil mash and tender steamed asparagus, finished with a zesty squeeze of lemon.
INGREDIENTS
10 ounces Wild Atlantic Salmon
1 cup Cooked Brown Lentils
10 Fresh Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the lentils and simmer in water for about 20 minutes until they are very soft and easy to crush.
Drain the lentils and mash them thoroughly with a fork, seasoning with a pinch of sea salt and garlic powder if desired.
Steam the asparagus spears over boiling water for 4 to 5 minutes until they reach a vibrant green, tender-crisp texture.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are golden.
Plate the warm lentil mash as a base, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.