YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup cooked Brown Rice
1.5 cups fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedge and sea salt to taste
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 3 minutes, or until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-6 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small pot or microwave with a teaspoon of water to maintain fluffiness.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.