YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Asparagus
Pan-seared salmon fillet with a crisp golden crust served alongside tender-crisp roasted asparagus and a bright squeeze of fresh lemon.
INGREDIENTS
7 oz Salmon fillet
1.5 cup Asparagus spears
0.5 tbsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel to ensure a crispy sear.
Season both the salmon and the trimmed asparagus spears evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to prevent curling.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.
Add the asparagus spears to the empty spaces in the skillet, tossing them occasionally as they cook.
Carefully flip the salmon and continue cooking for 2-3 minutes until the fish is opaque and the asparagus is tender-crisp.
Remove from heat and squeeze the fresh lemon over the salmon and vegetables before serving immediately.