YOUR SOLIN GENERATED RECIPE
Tender Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillets paired with oven-roasted asparagus, finished with a bright squeeze of lemon for a crisp, buttery texture.
INGREDIENTS
7 oz salmon fillet
1 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 your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Snap the woody ends off the asparagus spears and place them on the baking sheet.
Drizzle the asparagus with half of the olive oil and season with a pinch of sea salt and black pepper.
Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly charred at the tips.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with the garlic powder and remaining salt and pepper.
Heat the remaining olive oil in a high-quality non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan, skin-side up, and sear undisturbed for 4-5 minutes until a golden-brown crust develops.
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish flakes easily with a fork.
Plate the salmon alongside the roasted asparagus and squeeze the fresh lemon juice over the entire dish before serving.