YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Salmon with Roasted Asparagus
Savor a perfectly pan-seared 5-ounce salmon fillet with a crisp skin, paired with tender roasted asparagus. The dish is lightly finished with a drizzle of olive oil, offering a balance of rich flavor, texture contrast, and a refreshing finish.
INGREDIENTS
5 oz Salmon Fillet
1 cup Asparagus
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F for the asparagus.
Trim the asparagus ends and toss them in olive oil, salt, and pepper.
Spread the asparagus on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly crispy.
Meanwhile, heat a non-stick skillet over medium-high heat. Pat the salmon dry with paper towels.
Season the salmon on both sides with salt and black pepper.
Place the salmon skin-side down in the hot skillet. Press lightly with a spatula to ensure even crisping.
Cook for about 4-5 minutes until the skin is crispy. Carefully flip the salmon and cook for another 3-4 minutes depending on thickness.
Plate the salmon alongside the roasted asparagus and serve immediately.