YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Trim the woody ends off the asparagus and steam in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the skin is crisp.
Plate the salmon alongside the brown rice and steamed asparagus.
Squeeze the fresh lemon wedge over the salmon and vegetables before serving.