YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lentil Salad and Steamed Asparagus
Pan-seared salmon with a perfectly crispy skin served over a zesty lentil salad and tender steamed asparagus.
INGREDIENTS
8 ounces Salmon Fillet
0.5 cup Cooked Lentils
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
1 tablespoon Fresh Parsley
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 or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is golden and crispy then carefully flip the fillet.
Cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.
In a small mixing bowl whisk together the lemon juice and Dijon mustard to create a light vinaigrette.
Toss the warm cooked lentils with the lemon-mustard dressing and the freshly chopped parsley.
Arrange the lentil salad on a plate top with the seared salmon and serve the steamed asparagus on the side.