YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Lemon Zest
Pan-seared salmon served alongside oven-roasted asparagus and bright lemon zest, finished with a drizzle of olive oil and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1.1 cups Asparagus spears
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice and Zest
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with one teaspoon of olive oil, minced garlic, salt, and pepper.
Spread the asparagus in a single layer on the baking sheet and roast for 10 to 12 minutes until vibrant and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is just cooked through.
Plate the salmon and asparagus, then top with fresh lemon zest and a squeeze of lemon juice before serving.