YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlicky Lentil Pilaf and Roasted Asparagus
Pan-seared salmon served over a savory garlic and herb lentil pilaf with a side of tender roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Dry Green Lentils
1 cup Low Sodium Chicken Broth
1 cup Asparagus Spears
2 teaspoons Extra Virgin Olive Oil
2 cloves Fresh Garlic
PREPARATION
Rinse the dry lentils thoroughly and place them in a small saucepan with the chicken broth.
Bring the broth to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender and the liquid is absorbed.
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the asparagus spears with one teaspoon of olive oil and a pinch of sea salt, then roast for 12 to 15 minutes until tender-crisp.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily.
Finely mince the garlic and stir it into the warm, cooked lentils, fluffing them with a fork to combine.
Serve the seared salmon over the garlicky lentil pilaf with the roasted asparagus on the side, garnished with a fresh lemon wedge if desired.