YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Asparagus Spears
Pan-seared wild sockeye salmon paired with tender-crisp asparagus spears and a bright squeeze of lemon for a zesty, caramelized finish.
INGREDIENTS
8 ounces Wild Sockeye Salmon Fillet
10 Asparagus Spears
0.5 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and add the olive oil, swirling to coat the pan.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and add the trimmed asparagus spears to the pan alongside the fish.
Cook for another 3 to 4 minutes until the salmon is cooked through and the asparagus is tender-crisp.
Remove from heat, drizzle with fresh lemon juice, and serve immediately.