YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Lemon
Pan-seared salmon fillet paired with tender roasted asparagus and a bright squeeze of lemon, finished with a sprinkle of flaky sea salt.
INGREDIENTS
6 oz Salmon Fillet
150g Asparagus spears
1 tsp Extra Virgin Olive Oil
0.5 medium Lemon
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.
Drizzle the asparagus with half of the olive oil and toss with minced garlic, sea salt, and black pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides 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 up, and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Plate the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice.