NUTRITION

SERVINGS

INGREDIENTS

8 oz Salmon Fillet

1 cup Cooked Brown Lentils

1 cup Asparagus spears

1 tsp Olive Oil

1/4 cup Vegetable Broth

1 clove Garlic, minced

1 tbsp Lemon Juice

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 skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until desired doneness.

• 4

  While the salmon cooks, place the cooked lentils, minced garlic, and vegetable broth in a small saucepan over medium heat.

• 5

  Use a fork or potato masher to lightly mash the lentils while they warm up, creating a thick and creamy texture.

• 6

  Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.

• 7

  Spread the lentil mash onto a plate, top with the seared salmon fillet, and serve alongside the steamed asparagus.

• 8

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