YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Pan-seared salmon fillet paired with crisp-tender roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz salmon fillet
6 oz asparagus
1 tsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Snap off the woody ends of the asparagus and place the spears on the prepared baking sheet.
Drizzle half of the olive oil over the asparagus and toss with a pinch of sea salt and black pepper.
Roast the asparagus for 10 to 12 minutes until they are tender and slightly browned.
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.
Serve the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.