Seared Salmon with Lentils and Roasted Cauliflower

Ingredients

• Salmon fillet 6 oz
• Cooked lentils 1 cup
• Cauliflower 2 cups
• Olive oil 1 tbsp

Method

1. Prepare the Cauliflower. Preheat your oven to 425°F (220°C). Wash and cut the cauliflower into bite-sized florets. Toss the florets with half of the olive oil (about 1/2 tbsp) and a pinch of salt. Spread them evenly on a baking sheet lined with parchment paper or foil.
   Tip: Use parchment paper for easier cleanup and to prevent sticking.
2. Roast the Cauliflower. Place the baking sheet in the preheated oven and roast the cauliflower for 20-25 minutes. Halfway through, stir or flip the florets to ensure even roasting. The cauliflower should be tender and have golden-brown edges when done.
   Tip: Keep an eye on the cauliflower near the end to avoid burning.
3. Heat the Lentils. While the cauliflower roasts, place the cooked lentils in a small saucepan over low heat. Add a splash of water if needed to prevent sticking. Warm gently, stirring occasionally until heated through, about 5 minutes.
   Tip: Avoid overheating lentils to keep their texture intact.
4. Prepare to Sear the Salmon. Pat the salmon fillet dry with paper towels to remove excess moisture. This helps achieve a nice sear. Season both sides lightly with salt and pepper.
   Tip: Dry fish sears better and prevents sticking.
5. Sear the Salmon. Heat the remaining 1/2 tbsp olive oil in a non-stick or cast-iron skillet over medium-high heat. When the oil is hot and shimmering, carefully place the salmon fillet skin-side down (if it has skin). Cook without moving it for about 4-5 minutes until the skin is crispy and the salmon is cooked about two-thirds through.
   Tip: Press gently on the salmon with a spatula for even contact with the pan.
6. Flip and Finish Cooking. Carefully flip the salmon fillet using a spatula and cook the other side for 2-3 minutes until the salmon is cooked through but still moist inside. The flesh should be opaque and flake easily with a fork.
   Tip: Avoid overcooking to keep salmon tender.
7. Plate and Serve. Place the warm cooked lentils on your plate, add the roasted cauliflower alongside, and top with the seared salmon fillet. Optionally, drizzle a little extra olive oil or a squeeze of lemon juice over the salmon for extra flavor.
   Tip: Garnish with fresh herbs like parsley or dill if available.

Pro tips

• Use a fish spatula or a thin flexible spatula to flip the salmon easily without breaking it.
• Let the salmon rest for a couple of minutes after cooking to allow juices to redistribute.