YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet with a crispy skin finish served alongside tender roasted asparagus spears drizzled with bright lemon juice.
INGREDIENTS
7 oz Salmon fillet
1.5 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 and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, sea salt, and black pepper.
Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.
While the vegetables roast, 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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact and a crispy finish.
Sear for 4 to 5 minutes until the skin is golden, then flip the fillet and cook for another 2 to 3 minutes until the center is just opaque.
Plate the salmon immediately next to the roasted asparagus and finish with a fresh squeeze of lemon juice.