YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions and set aside.
Trim the woody ends from the asparagus and steam in a basket over boiling water for 5 minutes until tender-crisp.
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 skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp and golden.
Flip the fillet carefully and cook for an additional 3 minutes or until the internal temperature reaches 145°F.
Plate the salmon alongside the brown rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables before serving.