YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Lentil Salad
Pan-seared pink salmon served over a hearty lentil salad and tender roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
9.7 ounces Pink Salmon Fillet
0.33 cup Cooked Brown Lentils
1 cup Fresh Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil and a pinch of salt.
Roast the asparagus for 10 to 12 minutes until tender and slightly charred.
Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side.
Flip the salmon and cook for another 3 to 4 minutes until the exterior is golden and the center is just opaque.
In a small bowl, toss the cooked lentils with lemon juice and any desired fresh herbs like parsley or dill.
Plate the warm lentil salad alongside the roasted asparagus and top with the seared salmon.