YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
8 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is crisp and golden, then carefully flip the fillet.
Cook for an additional 2-3 minutes on the other side until the salmon is just cooked through and flakes easily.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming and fluff with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the fish and vegetables just before serving.