YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
7 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
0.5 Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus and steam over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4-5 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish flakes easily with a fork.
Arrange the salmon on a plate with the rice and asparagus, then squeeze the fresh lemon over the fish and vegetables before serving.