YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
10 spears Asparagus
1 tbsp Lemon Juice
1 spray Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and coat with a quick spray of olive oil.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily.
While the salmon cooks, place asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish and greens before serving.