YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lemon Zest
Pan-seared salmon fillet served with tender steamed asparagus and a bright touch of fresh lemon zest, finished with a drizzle of silky olive oil.
INGREDIENTS
7.05 oz Wild Salmon Fillet
150g Fresh Asparagus
1 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
0.5 Lemon, zested and juiced
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Trim the woody ends off the asparagus spears and set up a steamer basket over boiling water.
Steam the asparagus for 4-6 minutes until tender but still vibrant green and slightly crisp.
While the asparagus steams, heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan, skin-side down if applicable, and sear for 4 minutes without moving it to develop a golden crust.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily.
During the last minute of cooking, add the minced garlic to the pan and spoon the hot oil over the fish.
Remove from heat and immediately top the salmon and asparagus with fresh lemon zest and a squeeze of lemon juice before serving.