YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet with a crackling golden skin served alongside tender oven-roasted asparagus spears and a bright squeeze of fresh lemon.
INGREDIENTS
6.5 oz Salmon fillet
1.5 cup Asparagus spears
0.75 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 oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on the baking sheet.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
Pat the salmon fillet completely dry with a paper towel and season both sides with remaining salt, pepper, and garlic powder.
Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place salmon skin-side down in the pan, pressing gently with a spatula for 10 seconds to ensure even contact.
Sear for 4-5 minutes without moving it until the skin is crispy and releases easily from the pan.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Serve the salmon and roasted asparagus with a fresh squeeze of lemon juice over the top.