YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
0.5 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the brown rice and cook according to package instructions until tender.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place salmon skin-side down in the pan and sear for 4 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.
Plate the salmon alongside the rice and asparagus, garnishing with fresh lemon wedges.