YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet with a crispy golden skin served alongside tender roasted asparagus spears drizzled with bright lemon juice.
INGREDIENTS
7 oz Salmon fillet
1 cup Asparagus spears
0.5 tbsp Extra virgin olive oil
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 wedge Lemon
PREPARATION
Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the asparagus spears with 0.5 tbsp of olive oil and half of the sea salt and black pepper.
Roast the asparagus for 10-12 minutes until they are tender and slightly charred.
While the asparagus roasts, season the salmon fillet evenly with the garlic powder and the remaining sea salt and black pepper.
Heat the remaining 0.5 tbsp of 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, then flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Plate the pan-seared salmon alongside the roasted asparagus and serve immediately with a fresh lemon wedge for squeezing over the top.