YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillets develop a crisp, golden crust and pair perfectly with oven-roasted asparagus spears finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Salmon fillet
1 cup Asparagus spears
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of the olive oil and half of the sea salt and black pepper.
Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and the stalks are tender.
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season all sides with garlic powder and the remaining salt and pepper.
Heat the remaining 0.5 tbsp of olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side up and sear for 4 minutes without moving it to develop a golden crust, then flip and cook for an additional 3 to 4 minutes.
Transfer the salmon to a plate alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice over the entire dish.