YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Vegetables and Lemon-Tahini Drizzle
Pan-seared salmon and roasted shrimp served over a medley of charred vegetables, finished with a velvety lemon-tahini drizzle.
INGREDIENTS
6 oz Salmon Fillet
4 oz Raw Shrimp, peeled and deveined
1 cup Asparagus spears, trimmed
1/2 cup Red Bell Pepper, sliced
1 tbsp Tahini
1 tsp Olive Oil
1 tbsp Lemon Juice
1/4 cup Fresh Raspberries
PREPARATION
Preheat your oven to 400F and line a baking sheet with parchment paper.
Toss the asparagus and sliced red bell peppers with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the vegetables for 10 minutes.
Remove the tray, add the shrimp to the vegetables, and roast for an additional 5-7 minutes until the shrimp are pink and opaque.
While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the center is just cooked through.
In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until smooth and creamy.
Plate the seared salmon alongside the roasted shrimp and vegetables.
Drizzle the lemon-tahini sauce over the fish and vegetables, and serve with fresh raspberries on the side as a refreshing palate cleanser.