YOUR SOLIN GENERATED RECIPE
Pan Seared Salmon with Steamed Asparagus and Herb Brown Rice
Pan-seared wild salmon with a crisp golden crust, served alongside herb-infused brown rice and tender steamed asparagus with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Olive Oil
1 tablespoon chopped Fresh Parsley
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides 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 skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and vibrant green.
In a small bowl, fluff the warm cooked brown rice with a fork and stir in the freshly chopped parsley.
Serve the salmon immediately alongside the herb rice and steamed asparagus, garnishing with a fresh lemon wedge if desired.