YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus
Pan-seared salmon fillet paired with oven-roasted asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5.2 oz Wild-Caught Salmon Fillet
200g Fresh Asparagus
2 tsp Extra Virgin Olive Oil
0.5 Fresh Lemon
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with one teaspoon of olive oil, sea salt, and cracked black pepper.
Spread the asparagus in a single layer on the prepared baking sheet and roast for 12-15 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper to ensure a crisp sear.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crisp, then flip and cook for an additional 2-3 minutes.
Plate the salmon alongside the roasted asparagus and finish with a bright squeeze of fresh lemon juice.