YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the asparagus spears and trim off the woody bottom ends.
Place the asparagus in a steamer basket over boiling water and steam for 4 to 6 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the rice and asparagus on a plate, top with the seared salmon, and drizzle the entire dish with fresh lemon juice before serving.