YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon Fillet with Steamed Asparagus
Pan-seared wild sockeye salmon paired with tender steamed asparagus and a squeeze of fresh lemon, finished with a sprinkle of flaky sea salt.
INGREDIENTS
8 oz Wild Sockeye Salmon Fillet
10 spears Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Salt and pepper to taste
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Trim the woody bottom ends off the asparagus spears to ensure they are tender.
Place a steamer basket over a pot of boiling water, add the asparagus, cover, and steam for 4-5 minutes until bright green and tender-crisp.
Heat the olive oil in a medium non-stick skillet over medium-high heat until the oil shimmers.
Carefully place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon reaches your desired level of doneness.
Remove the salmon and asparagus from heat, plate them together, and finish with a fresh squeeze of lemon juice over the top.