YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet with a crisp, golden skin served alongside tender roasted asparagus spears finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 oz Salmon fillet
1.5 cups Asparagus spears
0.75 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 (200°C).
Snap off the woody ends of the asparagus and place on a parchment-lined baking sheet.
Drizzle asparagus with 0.25 tbsp of the olive oil and sprinkle with garlic powder and a pinch of salt.
Roast the asparagus for 12 to 15 minutes until tender and slightly caramelized.
While roasting, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 0.5 tbsp olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place salmon in the pan skin-side down and press gently; sear for 4 to 5 minutes until the skin is crispy and releases easily.
Flip the fillet and cook for another 2 to 3 minutes until the internal temperature reaches your desired doneness.
Plate the salmon alongside the roasted asparagus and finish with a vibrant squeeze of fresh lemon juice.