YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of toasted sesame seeds.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
10 spears Fresh Asparagus
1 tsp Extra Virgin Olive Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Pat the salmon fillet dry with a paper towel 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 skin-side down in the skillet and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crisp and golden.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side, garnished with a fresh lemon wedge.