YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is just opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears over a pot of boiling water for 3 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle the fresh lemon juice over the entire dish before serving.