YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet with a crispy skin served alongside tender roasted asparagus spears finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Salmon fillet
10 medium Asparagus spears
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss on the baking sheet with 0.5 tbsp olive oil and half of the salt and pepper.
Roast the asparagus for 12-15 minutes until tender and slightly browned.
Pat the salmon fillet dry with a paper towel and season with the garlic powder and the remaining salt and pepper.
Heat the remaining 0.5 tbsp olive oil in a cast-iron skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.