YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon with a shatteringly crisp skin served alongside tender roasted asparagus spears and a bright, zesty squeeze of fresh lemon.
INGREDIENTS
6.5 oz Salmon fillet
1.5 cups Asparagus spears
0.5 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 wedge Lemon
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper directly on the baking sheet.
Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred at the tips.
Pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
Sear for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until the fish is just opaque.
Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.