YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Wild-caught salmon pan-seared until the skin is perfectly crisp, served with tender oven-roasted asparagus and a bright squeeze of fresh lemon.
INGREDIENTS
6.5 oz Salmon fillet
1 cup Asparagus
1 tsp Avocado oil
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.
Drizzle the asparagus with half of the avocado oil and season with a pinch of sea salt and black pepper.
Roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred at the tips.
Pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt and black pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted asparagus and finish the dish with a fresh squeeze of lemon juice.