YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lentils
Pan-seared wild sockeye salmon served over a bed of earthy lentils and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Lentils
1 cup Fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season 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 pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.
In a small saucepan or microwave-safe bowl, gently warm the pre-cooked lentils until heated through.
Plate the warm lentils and top with the roasted asparagus and seared salmon.
Drizzle the fresh lemon juice over the entire dish before serving.