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 lemon.
INGREDIENTS
7 oz Salmon fillet
1 cup Asparagus spears
1 tsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tsp Lemon juice
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 olive oil and season with half of the sea salt and black pepper.
Roast the asparagus in the oven 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 garlic powder and the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until it shimmers.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
Serve the pan-seared salmon immediately alongside the roasted asparagus with a fresh squeeze of lemon juice.