YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Lemon
Pan-seared wild salmon seasoned with cracked pepper and sea salt, served with crisp-tender steamed asparagus and a bright squeeze of fresh lemon.
INGREDIENTS
6 oz Wild Pink Salmon Fillet
5 spears Asparagus
1 tbsp Lemon Juice
1/4 tsp Sea Salt
1/4 tsp Black Pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and cracked black pepper.
Heat a high-quality non-stick skillet over medium-high heat until hot.
Place the salmon fillet in the dry skillet, skin-side down if applicable, and sear for 4-5 minutes.
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus spears in a steamer basket over an inch of boiling water.
Cover and steam the asparagus for 3-5 minutes until they reach a bright green color and a crisp-tender texture.
Transfer the seared salmon and steamed asparagus to a plate.
Finish the dish by drizzling the fresh lemon juice over the salmon and vegetables before serving.