YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the tough, woody ends off the asparagus spears.
Place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes without moving it until the skin is crispy and golden.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
Arrange the brown rice and steamed asparagus on a plate.
Top with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.