YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Salmon with Roasted Asparagus
Fresh salmon fillets pan-seared until the skin is perfectly crisp, served alongside tender roasted asparagus spears with a bright squeeze of lemon.
INGREDIENTS
6.5 oz salmon fillet
1 cup asparagus
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 whole lemon
PREPARATION
Preheat your oven to 400°F and trim the woody ends off the asparagus spears.
Toss the asparagus with half of the olive oil, a pinch of sea salt, and black pepper on a parchment-lined baking sheet.
Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.
Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice.