YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Brown Rice and Steamed Asparagus
Pan-seared wild salmon served over a bed of nutty brown rice and edamame with crisp-tender steamed asparagus, finished with a squeeze of fresh lemon and flaky sea salt.
INGREDIENTS
11 oz Wild Atlantic Salmon
0.75 cup cooked Brown Rice
1 cup steamed Asparagus
0.5 cup shelled Edamame
2 tsp Extra Virgin Olive Oil
Fresh lemon wedge and sea salt for garnish
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.
Thaw or steam the shelled edamame and fold them into the warm brown rice.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt.
Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy crust.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the edamame-rice mixture and the steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice and an extra pinch of flaky sea salt.