YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Lentils
Pan-seared salmon served over earthy green lentils and roasted broccoli florets, finished with a squeeze of lemon and a sprinkle of toasted sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Green Lentils
1 cup Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
0.25 teaspoon Sea Salt
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15 minutes until the edges are crisp.
While the broccoli roasts, heat the remaining olive oil in a cast-iron skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.
Warm the pre-cooked lentils in a small pan or microwave until heated through.
Plate the warm lentils and roasted broccoli, top with the seared salmon, and finish with a bright squeeze of fresh lemon juice.