YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over a bed of fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
3/4 cup cooked Brown Rice
10 spears Asparagus
Fresh lemon wedge
Sea salt and black pepper to taste
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the hot pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 3 minutes or until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and warm it through if necessary.
Plate the salmon over the brown rice with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.