YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus
Pan-seared salmon fillet paired with oven-roasted asparagus and a squeeze of bright lemon, finished with a sprinkle of crunchy sea salt.
INGREDIENTS
180 grams Salmon Fillet
150 grams Asparagus
0.5 teaspoon Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, sea salt, and black pepper.
Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender-crisp.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through.
Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.