YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lemon
Pan-seared salmon fillet served with tender roasted asparagus and fresh lemon, finished with a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
200g Fresh Asparagus
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.
Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is crispy, then carefully flip and cook for an additional 2 to 3 minutes for medium-rare.
Remove from heat and let the salmon rest for one minute.
Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.