YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Lemon Zest
Delight in a beautifully balanced plate featuring a perfectly pan-seared 7-ounce wild salmon fillet, accompanied by tender steamed asparagus accented with fresh lemon zest and a hint of olive oil drizzle. This dish celebrates the natural flavors of the sea and garden, providing a light yet satisfying dinner.
INGREDIENTS
7 ounces Wild Salmon Fillet
1 cup Asparagus
2 teaspoons Olive Oil
1 teaspoon Lemon Zest
Salt & Black Pepper (to taste)
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides lightly with salt and black pepper.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, carefully place the salmon fillet skin-side down and sear for about 4-5 minutes until a golden crust forms.
Flip the salmon and sear the other side for an additional 3-4 minutes, or until the salmon reaches your desired level of doneness.
While the salmon is cooking, steam the asparagus in a steamer or a covered pan with a few tablespoons of water for about 4-5 minutes until tender yet crisp.
Remove the salmon and asparagus from the heat, then sprinkle the salmon with fresh lemon zest for a burst of citrus flavor.
Plate the salmon alongside the steamed asparagus and serve immediately.