YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5.5 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming hot.
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 completely dry with paper towels to ensure a good sear and season with a pinch of salt and pepper.
Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to prevent curling.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crisp.
Flip the fillet carefully and cook for another 2 to 3 minutes until the fish is opaque but still moist in the center.
Serve the salmon immediately alongside the rice and asparagus, drizzling everything with fresh lemon juice.