YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Lemon
Pan-seared salmon fillet served with garlic-roasted asparagus and fresh lemon, finished with a sprinkle of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
150g Fresh Asparagus
1 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.
Toss the asparagus with half of the olive oil, minced garlic, and a pinch of salt and pepper.
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 salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.