YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Wild Atlantic Salmon fillet
3/4 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and top with the seared salmon, serving the asparagus on the side.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.