YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Lemon
Pan-seared wild salmon and oven-roasted asparagus finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
10 spears Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon juice and zest
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil and a pinch of salt on the prepared baking sheet.
Roast the asparagus for 10 to 12 minutes until tender but still slightly crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.
Transfer the salmon and asparagus to a plate and finish with fresh lemon juice and zest for a bright, citrusy aroma.