YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lentil Mash
Pan-seared salmon served over a savory garlic-infused lentil mash with tender steamed asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
10 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Lentils
1 cup Asparagus spears
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 3-4 minutes or until your desired level of doneness is reached.
While the salmon cooks, place the cooked lentils in a small saucepan with the minced garlic and a splash of water or vegetable broth.
Heat the lentils over medium heat for 3 minutes, then use a fork or potato masher to crush them into a thick, rustic mash.
Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Plate the garlic lentil mash first, top with the seared salmon fillet, and serve the steamed asparagus on the side with a fresh lemon wedge.