YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lemon
Pan-seared salmon fillet served with tender roasted asparagus and finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
150 grams Asparagus
1 tablespoon Extra Virgin Olive Oil
0.5 medium Fresh Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and cracked black pepper.
Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press lightly with a spatula for 4 minutes to ensure a crisp skin.
Flip the fillet carefully and cook for another 2-3 minutes until the internal temperature reaches 125°F for medium-rare.
Plate the salmon next to the roasted asparagus and finish with a generous squeeze of fresh lemon juice.