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 lemon.
INGREDIENTS
6.2 ounces Wild Atlantic Salmon
0.75 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
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 high-quality 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, searing for about 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for 2 to 3 minutes more, or until the internal temperature reaches your preferred level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Arrange the seared salmon and steamed asparagus alongside the rice and finish the entire dish with a fresh squeeze of lemon juice.