YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Salmon with Roasted Asparagus and Cherry Tomatoes
Savor the delightful crunch of a perfectly pan-seared salmon paired with the vibrant flavors of roasted asparagus and juicy cherry tomatoes. This dish combines crisp, golden-brown exterior salmon with tender, lightly roasted vegetables, creating a meal that's as visually appealing as it is nourishing.
INGREDIENTS
5 ounces Salmon Fillet
1 cup Asparagus
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Pat the salmon fillet dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and drizzle in the olive oil.
Place the salmon in the skillet, skin-side down if applicable, and cook for about 3-4 minutes until a crispy, golden crust forms.
Flip the salmon and cook for an additional 3-4 minutes until the fish flakes easily with a fork. Remove and set aside.
Meanwhile, preheat the oven to 425°F and line a baking sheet with parchment paper.
Toss the asparagus and cherry tomatoes with a light drizzle of olive oil, salt, and pepper, then spread them evenly on the baking sheet.
Roast the vegetables in the oven for 8-10 minutes until tender but still crisp.
Plate the salmon alongside the roasted asparagus and tomatoes, and serve immediately.