YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus
Pan-seared salmon and roasted asparagus spears seasoned with olive oil and sea salt, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
5 ounces wild-caught Salmon Fillet
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon 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 skin-side up and sear for 4 minutes until a golden-brown crust forms.
Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.