YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
0.5 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 3 to 5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season 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 fillet in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Carefully flip the fillet and cook for an additional 3 to 4 minutes until the salmon is opaque and flakes easily.
Serve the seared salmon immediately alongside the brown rice and steamed asparagus.