YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillets with a crisp, golden skin served alongside tender roasted asparagus spears finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Salmon fillet
1 cup 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).
Trim the woody ends off the asparagus spears and place them on a parchment-lined baking sheet.
Drizzle the asparagus with 1 tsp of olive oil and season with a pinch of sea salt and black pepper.
Roast the asparagus for 10-12 minutes until they are tender-crisp and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with paper towels and season both sides with the remaining salt, pepper, and garlic powder.
Heat the remaining 1 tsp of olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish 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.