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 squeeze of fresh lemon.
INGREDIENTS
7 oz Salmon fillet
1.5 cups Asparagus spears
2 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place the spears on the baking sheet.
Drizzle the asparagus with 1 teaspoon of olive oil and season with half of the salt and pepper, tossing to coat evenly.
Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred at the tips.
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy texture.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over everything.