YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Lentils
Pan-seared salmon fillet served over earthy green lentils and roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
4.8 oz Wild Salmon Fillet
0.5 cup Cooked Green Lentils
1 cup Asparagus Spears
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.25 tsp Garlic Powder
0.25 tsp Sea Salt
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the asparagus spears with one teaspoon of olive oil, garlic powder, and a pinch of sea salt on a rimmed baking sheet.
Roast the asparagus for 12-15 minutes until tender-crisp and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining teaspoon of olive oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Warm the pre-cooked lentils in a small saucepan over low heat or in the microwave until heated through.
Plate the lentils as a base, top with the seared salmon and roasted asparagus, then finish with a fresh squeeze of lemon juice.