YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Baby Greens
Pan-seared wild salmon served with tender steamed asparagus and a fresh bed of baby greens, finished with a bright and zesty lemon squeeze.
INGREDIENTS
8 ounces Wild Atlantic Salmon
1 cup Asparagus spears
2 cups Mixed Baby Greens
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and the flesh is cooked halfway through.
Carefully flip the salmon and cook for an additional 3 minutes until the center is just opaque.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and bright green.
Arrange the fresh baby greens on a large plate or bowl.
Top the greens with the steamed asparagus and the seared salmon fillet.
Drizzle the entire dish with fresh lemon juice to brighten the flavors before serving.