YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus
Pan-seared wild sockeye salmon paired with tender roasted asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
8.8 oz Wild Sockeye Salmon Fillet
10 spears Asparagus
0.5 tsp Avocado Oil
1 tbsp Lemon Juice
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet, misting very lightly with a tiny drop of avocado oil and seasoning with a pinch of salt.
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 the flesh side with salt and pepper.
Heat a high-quality non-stick skillet over medium-high heat with the remaining avocado oil.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact for a crispy finish.
Sear for 4 to 5 minutes until the skin is golden and crisp, then carefully flip and cook for another 2 to 3 minutes for a perfect medium finish.
Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice and a touch of flaky sea salt.