YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lemon
Tender pan-seared salmon served with oven-roasted asparagus and a bright squeeze of lemon, finished with a sprinkle of flaky sea salt.
INGREDIENTS
6.2 ounces Wild-Caught Salmon Fillet
1.5 cups Asparagus
0.75 tablespoon Extra Virgin Olive Oil
0.5 medium Fresh Lemon
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on the prepared sheet.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice.