YOUR SOLIN GENERATED RECIPE
Crispy Baked Salmon with Garlic Spinach and Lentil Pilaf
Oven-roasted salmon fillet with a crackly skin, served over a bed of garlicky sautéed spinach and protein-rich lentil pilaf with a bright squeeze of lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 cup Cooked Lentils
2 cups Fresh Spinach
1 teaspoon Avocado Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pat the salmon fillet completely dry with a paper towel to ensure the skin gets crispy.
Rub the salmon with half of the avocado oil and season with a pinch of sea salt and black pepper.
Place the salmon skin-side up on the baking sheet and bake for 12-15 minutes until the skin is crackling and the flesh is opaque.
While the salmon bakes, warm the cooked lentils in a small saucepan over low heat with a splash of water or vegetable broth.
In a separate skillet, heat the remaining avocado oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss until just wilted, then remove from heat.
Plate the lentil pilaf first, layer the garlic spinach on top, and finish with the crispy salmon fillet.
Drizzle the entire dish with fresh lemon juice before serving.