YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the tough, woody ends off the asparagus spears and steam for 4-5 minutes until they are tender-crisp.
Pat the salmon fillet completely 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 in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the fluffy brown rice and steamed asparagus, top with the seared salmon, and serve immediately.