YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet with a crisp golden crust served alongside tender oven-roasted asparagus spears finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 oz Salmon fillet
1 cup Asparagus
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and place them on the baking sheet.
Drizzle the asparagus with half of the olive oil and season with a pinch of sea salt and black pepper.
Roast the asparagus in the oven for 10 to 12 minutes until they are tender and slightly charred at the tips.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, sea salt, and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches your desired level of doneness.
Plate the salmon alongside the roasted asparagus and finish the dish with a generous squeeze of fresh lemon juice.