YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet paired with crisp-tender roasted asparagus, finished with a bright and zesty squeeze of fresh lemon juice.
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
0.5 medium 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, tossing with half of the olive oil, a pinch of sea salt, and black pepper.
Roast the asparagus for 10 to 12 minutes until they are tender and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.
Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden-brown crust forms, then carefully flip and cook for another 3 to 4 minutes until cooked through.
Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over the entire dish.