YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to the package directions until tender and fluffy.
Trim the tough ends from the asparagus and steam them over boiling water for 4 to 5 minutes until bright green.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a heavy skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 3 minutes until the fish is opaque and flakes easily.
Serve the seared salmon alongside the rice and asparagus with a final drizzle of fresh lemon juice.