YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lemon Zest
Pan-seared salmon and roasted asparagus topped with fresh lemon zest and a bright, zesty citrus squeeze.
INGREDIENTS
10 ounces Wild Atlantic Salmon
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice and Zest
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and toss them with half of the olive oil and a pinch of sea salt.
Spread the asparagus in a single layer on the baking sheet and roast for 10 to 12 minutes until tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon fillet in the pan and sear for 4 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Transfer the salmon to a plate alongside the roasted asparagus and garnish with fresh lemon zest and a squeeze of juice.