YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet with a crisp golden skin served alongside tender roasted asparagus spears finished with a bright and zesty squeeze of lemon.
INGREDIENTS
7 oz Salmon fillet
1 cup Asparagus spears
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and place them on the baking sheet.
Drizzle half of the olive oil over the asparagus and season with a pinch of the sea salt and black 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 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.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F and the flesh is opaque.
Plate the salmon alongside the roasted asparagus and finish the dish with a fresh squeeze of lemon juice over everything.