YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Lentils
Pan-seared salmon served over a bed of tender beluga lentils and roasted broccoli florets, finished with a squeeze of bright lemon and toasted garlic.
INGREDIENTS
3.5 oz Salmon Fillet
0.6 cup Cooked Black Lentils
1.5 cups Broccoli Florets
0.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Garlic Powder, Salt, and Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to develop a golden crust.
Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.
In a small saucepan, gently warm the pre-cooked lentils with a tablespoon of water or vegetable broth until heated through.
Plate the warm lentils as a base, top with the seared salmon and roasted broccoli, and finish with a generous squeeze of fresh lemon juice.