YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet with a crispy skin served alongside tender roasted asparagus spears finished with a bright, zesty squeeze of lemon.
INGREDIENTS
7 oz Salmon fillet
1 cup Asparagus
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Snap the woody ends off the asparagus and toss the spears with half of the olive oil, sea salt, and black pepper.
Spread the asparagus in a single layer on the baking sheet and roast for 10 to 12 minutes until tender-crisp.
While the asparagus roasts, pat the salmon dry with a paper towel and season both sides with the remaining salt, pepper, and dried oregano.
Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and press gently with a spatula for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.
Plate the salmon next to the roasted asparagus and finish with a fresh squeeze of lemon juice over everything.