YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Pan-seared salmon fillet served with oven-roasted asparagus and nutty brown rice, finished with a squeeze of bright lemon and a touch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
10 spears Asparagus
1 tsp Extra Virgin Olive Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of salt.
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the roasted asparagus and brown rice, finishing with a fresh squeeze of lemon juice.