YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender-crisp steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1 cup fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle everything with the fresh lemon juice.