YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus
Crisp pan-seared salmon served over a bed of tender roasted asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, minced garlic, salt, and pepper.
Spread the asparagus in a single layer on a parchment-lined baking sheet and roast for 10-12 minutes until tender but still vibrant.
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the exterior is golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork.
Serve the seared salmon immediately alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.