YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Salmon with Lemon
Savor the delightful aroma of freshly seared salmon adorned with a light herb and almond flour crust, accentuated by a squeeze of tangy lemon. This dish combines the richness of a perfectly pan-seared salmon fillet with the bright, fresh flavor of lemon and the crunch of a subtle herb crust, served alongside tender asparagus for a balanced, satisfying meal.
INGREDIENTS
6 oz Salmon Fillet
1 tbsp Almond Flour
1 Lemon Wedge
1 cup Asparagus
1 tsp Olive Oil
1 tsp Dried Thyme
Salt & Pepper to taste
PREPARATION
Pat the salmon fillet dry and season both sides lightly with salt and pepper.
In a shallow dish, combine almond flour with dried thyme. Lightly press the salmon onto the mixture to form a thin crust.
Heat olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down (if applicable) in the skillet and cook for 3-4 minutes until the crust is golden. Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired doneness.
While the salmon cooks, steam or lightly sauté the asparagus until tender but still crisp.
Plate the salmon alongside the asparagus, and finish with a squeeze of fresh lemon juice over the top. Serve immediately.