YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild-Caught Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until bright green and crisp-tender.
Pat the salmon fillet 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 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon over the brown rice with the steamed asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.