YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the tough, woody ends off the asparagus spears.
Steam the asparagus over boiling water for 4 to 5 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season lightly with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish flakes easily with a fork.
Serve the seared salmon over the warm brown rice with the steamed asparagus on the side.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.