YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Salmon with Roasted Asparagus
Succulent salmon fillets pan-seared until the skin is perfectly crispy, paired with tender oven-roasted asparagus and a bright, zesty squeeze of fresh lemon.
INGREDIENTS
7 oz salmon fillet
1.5 cups asparagus spears
0.5 tbsp extra virgin olive oil
1 clove garlic
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a small 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 the salt and pepper.
Roast the asparagus for 10 to 12 minutes until tender but still vibrant green.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes without moving it to ensure a golden crust.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted asparagus and finish with a fresh drizzle of lemon juice.