YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Salmon with Zesty Asparagus
Crisp pan-seared salmon fillets served alongside tender asparagus spears finished with a vibrant squeeze of fresh lemon juice.
INGREDIENTS
6 oz Salmon fillet
1.5 cup Asparagus spears
0.5 tbsp Extra virgin olive oil
0.5 whole Lemon
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides evenly with the sea salt and black pepper.
Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
Carefully place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.
Flip the fillet gently and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired doneness, then remove from the pan and let it rest.
In the same skillet, add the asparagus spears and minced garlic, sautéing for 4 to 5 minutes until the asparagus is bright green and tender-crisp.
Return the salmon to the pan, squeeze the juice from the fresh lemon over the fish and vegetables, and serve immediately.