YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus
Pan-seared wild sockeye salmon served alongside tender steamed asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
10 Asparagus Spears
1 tablespoon Fresh Lemon Juice
0.5 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 until hot.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and releases easily from the pan.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and reaches your desired level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over a pot of boiling water.
Steam the asparagus for 3 to 5 minutes until it is vibrant green and tender-crisp.
Remove the salmon and asparagus from the heat and arrange them on a plate.
Drizzle the fresh lemon juice over the salmon and asparagus just before serving.