YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet paired with fluffy brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
5 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Pat the salmon 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 down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your preferred level of doneness.
While the salmon is searing, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave and fluff it with a fork.
Plate the salmon alongside the rice and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.