YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Asparagus and Garlic Sautéed Spinach
Crisp pan-seared salmon fillet served with tender roasted asparagus and garlic-scented spinach, finished with a squeeze of bright lemon juice.
INGREDIENTS
7 ounces Salmon Fillet
100 grams Asparagus
60 grams Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon finishes, heat the remaining olive oil in a separate pan over medium heat and add the asparagus spears.
Sauté the asparagus for 5 minutes until tender-crisp, then add the minced garlic and spinach to the pan.
Toss the vegetables together for 1 to 2 minutes until the spinach is just wilted.
Plate the salmon alongside the sautéed vegetables and drizzle everything with fresh lemon juice before serving.