YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus
Pan-seared salmon fillet paired with oven-roasted asparagus and fresh lemon, finished with a sprinkle of flaky sea salt for a perfect crunch.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon Fillet
150 grams Fresh Asparagus
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss them on the baking sheet with one teaspoon of olive oil and the minced garlic.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and pepper.
Heat the remaining teaspoon of olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.