Salmone Recipe
Pan seared salmon with Moroccan spice, lentils, sautéed spinach
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Lentils
Rinse the green lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water, bring to a boil, and then reduce to a simmer. Cook for about 20-25 minutes, or until tender. Drain any excess water and set aside.
Sauté the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Cook the Salmon
Pat the salmon fillets dry and season both sides with Moroccan spice, salt, and pepper. In the same skillet used for the spinach, add the remaining olive oil and heat over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes, then carefully flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve
To serve, place a portion of lentils on each plate, top with sautéed spinach, and place a salmon fillet on top. Garnish with lemon wedges.