YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lemon
Pan-seared wild salmon paired with tender roasted asparagus and a bright squeeze of lemon, finished with a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1.5 cups Asparagus spears
1 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, minced garlic, and a pinch of salt.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, 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 stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear for 4 to 5 minutes until the skin is crispy, then carefully flip and cook for another 2 to 3 minutes until the desired doneness is reached.
Remove from heat and let the salmon rest for a minute before serving alongside the roasted asparagus.
Finish the dish with a fresh squeeze of lemon juice and a final sprinkle of flaky sea salt.