YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet with a crispy golden skin served alongside tender roasted asparagus spears finished with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Wild-caught salmon fillet
1 cup Fresh asparagus spears
0.75 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 wedge Fresh lemon
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss them on the sheet with 0.25 tablespoons of the olive oil, a pinch of sea salt, and a pinch of pepper.
Roast the asparagus for 10-12 minutes until tender yet still vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt, pepper, and garlic powder.
Heat the remaining 0.5 tablespoons of olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is perfectly crisp.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is opaque and reaches your desired doneness.
Plate the salmon next to the roasted asparagus and finish the entire dish with a fresh squeeze of lemon juice.