YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus
Crisp pan-seared salmon fillets paired with oven-roasted asparagus spears finished with a bright squeeze of fresh lemon juice.
INGREDIENTS
7 oz Salmon fillet
1.5 cup Asparagus spears
2 tsp 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 baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet.
Drizzle the asparagus with 1 teaspoon of olive oil and season with garlic powder and half of the sea salt.
Roast the asparagus for 12-15 minutes until 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 the remaining sea salt and black pepper.
Heat the remaining 1 teaspoon of 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 4-5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice.