YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lemon Zest
Pan-seared wild salmon served with oven-roasted asparagus spears and a bright lemon zest finish for a crisp, citrusy bite.
INGREDIENTS
5 ounces Wild Sockeye Salmon Fillet
150 grams Fresh Asparagus
1 tablespoon Extra Virgin Olive Oil
1/2 unit Fresh Lemon
1/4 teaspoon Garlic Powder
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil, salt, and black pepper on the prepared sheet.
Roast the asparagus for 10 to 12 minutes until tender but still vibrant.
Pat the salmon fillet dry and season both sides with salt, pepper, and a pinch of garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just opaque.
Serve the salmon alongside the roasted asparagus, finishing with fresh lemon zest and a bright squeeze of juice.