YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Mash
Pan-seared salmon served over a garlic-infused lentil mash with tender steamed asparagus, finished with a perfectly golden crispy skin.
INGREDIENTS
9 ounces Salmon Fillet
0.5 cup Cooked Brown Lentils
1 cup Asparagus
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season the skin side with a pinch of sea salt.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, pressing gently for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until your desired doneness is reached.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
In a small saucepan or microwave-safe bowl, warm the cooked lentils with the minced garlic and a tablespoon of water.
Use a fork or immersion blender to mash the lentils into a thick, creamy consistency, seasoning with black pepper to taste.
Spread the lentil mash on a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.