YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Olive Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Pat the salmon fillet completely 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 the oil is shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.