YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lentil and Spinach Stir
Pan-seared salmon with a crisp skin served over a fiber-rich bed of sautéed lentils and wilted baby spinach, finished with a bright squeeze of lemon and garlic.
INGREDIENTS
4.2 ounces Salmon Fillet
0.55 cups Cooked Brown Lentils
2 cups Fresh Baby Spinach
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2 minutes.
Remove the salmon from the pan and set aside on a plate to rest.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the cooked lentils and baby spinach to the pan, stirring constantly until the spinach is just wilted and the lentils are heated through.
Stir in the lemon juice to deglaze the pan and incorporate the flavors.
Plate the lentil and spinach mixture and top with the seared salmon fillet.