YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lentil Pilaf and Sautéed Spinach
Pan-seared salmon served over a savory bed of herbed lentils and garlic-sauteed spinach, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 ounces Salmon Fillet
0.75 cup Cooked Lentils
2 cups Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 2 to 3 minutes until the desired level of doneness is reached, then remove from the pan and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss until just wilted, about 1 to 2 minutes.
Warm the pre-cooked lentils in a small pot or microwave, then toss them with the lemon juice and a sprinkle of fresh herbs if desired.
Plate the lentil pilaf, top with the sautéed spinach, and place the seared salmon on top to serve.