YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lemon-Garlic Asparagus and Lentil Pilaf
Pan-seared salmon served over a bed of savory lentil pilaf and tender asparagus, finished with a bright squeeze of lemon and fragrant garlic.
INGREDIENTS
5 ounces Salmon Fillet
0.5 cup Cooked Lentils
1 cup Asparagus Spears
1.5 tablespoons Extra Virgin Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Rinse and cook lentils in water or broth until tender, then drain and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon and cook for another 2-3 minutes until cooked to your preference, then remove from the pan.
In the same skillet, add the remaining half tablespoon of oil, asparagus spears, and minced garlic.
Sauté the asparagus for 4-5 minutes until tender-crisp and the garlic is fragrant.
Toss the cooked lentils with lemon juice and serve alongside the salmon and asparagus.