YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Juicy Pork Tenderloin Medallions
Pan-seared wild salmon and tender pork medallions cooked in grass-fed butter for a protein-rich feast with a perfectly crisp skin.
INGREDIENTS
4 oz Wild Atlantic Salmon Fillet
3 oz Pork Tenderloin
1 tbsp Grass-Fed Butter
1/2 tsp Sea Salt
PREPARATION
Pat the salmon and pork tenderloin dry with paper towels and season all sides generously with sea salt.
Heat a cast-iron skillet over medium-high heat and add the grass-fed butter, allowing it to melt and foam.
Place the pork tenderloin medallions in the skillet and sear for 3-4 minutes per side until golden brown and cooked through.
Remove the pork and let it rest on a warm plate.
In the same skillet, place the salmon skin-side down and press gently with a spatula for 4 minutes until the skin is crackling and crisp.
Flip the salmon and cook for an additional 2 minutes until the center is just opaque.
Serve the salmon alongside the pork medallions, drizzling any remaining pan butter over the top.