YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
8 Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice.
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side up in the pan and sear for 4 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for another 3-4 minutes until the skin is crispy and the fish is cooked to your preference.
Plate the seared salmon alongside the rice and asparagus, drizzling the entire dish with fresh lemon juice.