YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a sprinkle of fresh, aromatic dill.
INGREDIENTS
8 ounces Wild-Caught Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedges and dill for garnish
PREPARATION
Prepare the brown rice according to package instructions if not already cooked.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or well-seasoned cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and vibrant green.
Fluff the brown rice and place it on a plate, topped with the seared salmon and a side of steamed asparagus.
Garnish with a squeeze of fresh lemon juice and chopped dill before serving.