YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Salmon with Roasted Asparagus
Salmon fillet pan-seared until golden and crisp, served alongside tender roasted asparagus spears finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
6.5 oz salmon fillet
1.5 cup asparagus spears
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 line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon next to the roasted asparagus and squeeze fresh lemon juice over everything before serving.