YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
4.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the asparagus and trim the woody ends, then set aside.
Place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Carefully place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of lemon juice.