YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Cook brown rice according to package instructions or use pre-cooked.
Steam asparagus for 3-5 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.