YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
10 spears Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the asparagus and trim the woody ends.
Ensure your brown rice is cooked and kept warm.
Pat the salmon fillet completely dry with a paper towel and season lightly with 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 sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish flakes easily with a fork.
While the salmon finishes, steam the asparagus for 4-5 minutes until tender-crisp and vibrant green.
Serve the seared salmon over the brown rice with the steamed asparagus on the side, garnishing with a fresh lemon wedge if desired.