YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Broccoli and Lentils
Pan-seared salmon served over earthy lentils and roasted broccoli florets, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
5.5 ounces Salmon Fillet
0.5 cup Cooked Brown Lentils
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.
Pat the salmon fillet dry with a paper towel and season the flesh side with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
While the salmon finishes, gently warm the pre-cooked lentils in a small saucepan or microwave.
Arrange the warm lentils and roasted broccoli on a plate, top with the pan-seared salmon, and finish with a fresh squeeze of lemon juice.