YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Zucchini Ribbons
Pan-seared salmon fillet served over a bed of tender steamed asparagus and light zucchini ribbons, finished with a squeeze of bright lemon and toasted garlic.
INGREDIENTS
4.75 ounces Salmon Fillet
100 grams Asparagus
150 grams Zucchini
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
Sea salt and black pepper to taste
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Trim the woody ends off the asparagus and use a vegetable peeler to slice the zucchini into long, thin ribbons.
Place the asparagus in a steamer basket over boiling water for 3 minutes, then add the zucchini ribbons and steam for an additional 1-2 minutes until just tender.
While the vegetables steam, heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
In the last minute of cooking, add the minced garlic to the pan to lightly toast it without burning.
Remove from heat and drizzle the salmon and vegetables with fresh lemon juice before serving.