YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillets paired with oven-roasted asparagus spears, finished with a bright and zesty lemon-garlic drizzle that highlights the flaky texture.
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
1 wedge 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 and place the spears on the baking sheet.
Drizzle the asparagus with half of the olive oil and season with a pinch of the salt and pepper.
Roast the asparagus for 10-12 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 until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque.
Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.