NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Lentils

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes until a golden crust forms.

• 4

  Flip the salmon and continue cooking for 3 to 4 minutes or until cooked to your desired doneness.

• 5

  While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender but still crisp.

• 6

  In a small bowl, combine the warm cooked lentils with minced garlic and half of the lemon juice, then mash with a fork until slightly creamy.

• 7

  Plate the lentil mash as a base, top with the seared salmon fillet, and serve the steamed asparagus on the side.

• 8

  Finish the dish with a final squeeze of the remaining lemon juice over the salmon and vegetables.