YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Lentils
Pan-seared wild salmon served over earthy lentils and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/2 cup Cooked Lentils
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet 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 until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque throughout.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until vibrant green and tender-crisp.
Gently warm the cooked lentils in a small saucepan or microwave until heated through.
Arrange the lentils on a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.