YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily.
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until steaming.
Arrange the salmon, rice, and asparagus on a plate and drizzle the fresh lemon juice over the fish and vegetables before serving.