YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lentil and Spinach Salad
Pan-seared wild salmon fillets served over a hearty bed of protein-rich lentils and fresh baby spinach, finished with a bright and zesty lemon-herb vinaigrette.
INGREDIENTS
34 ounces Wild Atlantic Salmon
3.5 cups Cooked Lentils
5 tablespoons Extra Virgin Olive Oil
4 cups Baby Spinach
2 tablespoons Lemon Juice
2 cloves Garlic, minced
PREPARATION
Rinse and drain the cooked lentils, then toss them with fresh baby spinach in a large mixing bowl.
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and minced garlic to create a bright vinaigrette.
Pat the salmon fillets completely dry with paper towels and season both sides generously with sea salt and cracked black pepper.
Heat a large non-stick skillet over medium-high heat with a drizzle of oil and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is golden and flaky.
Pour the prepared lemon-garlic dressing over the lentil and spinach mixture, tossing thoroughly until the spinach begins to slightly wilt from the weight of the dressing.
Divide the lentil salad onto plates and top each portion with the warm, seared salmon fillets.