YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lentil Salad and Steamed Asparagus
Pan-seared salmon served over a zesty herb-tossed lentil salad with tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Salmon Fillet
1 cup Cooked Lentils
1 cup Asparagus Spears
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat half of the olive oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket over simmering water for 3 to 5 minutes until tender-crisp.
In a medium mixing bowl, whisk together the remaining olive oil, fresh lemon juice, and minced garlic.
Add the cooked lentils to the bowl and toss thoroughly to coat them in the dressing.
Plate the warm lentil salad, place the seared salmon on top, and serve with the steamed asparagus on the side.