YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
0.5 Lemon
PREPARATION
Pat the salmon fillet dry and season both sides 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 to 5 minutes until the skin is crisp.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket 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 and fluff it with a fork.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side.
Finish the dish with a bright squeeze of fresh lemon juice and an extra pinch of sea salt if desired.