YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Crispy pan-seared wild sockeye salmon paired with tender oven-roasted asparagus and finished with a bright squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Sockeye Salmon
150g Asparagus
1 tbsp Olive Oil
1 tbsp 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 them on the tray with half the olive oil and a pinch of sea salt.
Roast the asparagus for 10 to 12 minutes until they are tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a skillet over medium-high heat.
Place the salmon in the pan skin-side down and press gently for 4 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
Plate the salmon next to the roasted asparagus and finish with a fresh squeeze of lemon juice.