YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Garlic Mushrooms
Pan-seared wild salmon served with oven-roasted asparagus and savory garlic mushrooms, featuring a perfectly crisp skin.
INGREDIENTS
8.5 oz Wild Salmon Fillet
150g Asparagus
100g White Mushrooms
0.75 tbsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place them on a baking sheet.
Drizzle the asparagus with a small portion of the olive oil, season with salt, and roast for 12-15 minutes until tender.
While the asparagus roasts, heat the remaining olive oil in a large skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.
Sear the salmon for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until your desired doneness is reached.
Remove the salmon from the pan and add the sliced mushrooms and minced garlic to the same skillet.
Sauté the mushrooms for 3-4 minutes until they are browned and the garlic is fragrant.
Serve the seared salmon alongside the roasted asparagus and top with the garlic mushrooms.