YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and steamed asparagus, finished with a squeeze of lemon to keep the skin perfectly crisp.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact.
Sear the salmon for about 4 to 5 minutes without moving it until the skin is golden and easily releases from the pan.
Flip the fillet and continue cooking for another 2 to 3 minutes until the internal temperature reaches your preferred level of doneness.
While the salmon sears, steam the asparagus spears over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.
Fluff the pre-cooked brown rice and warm it through in a small saucepan or microwave.
Plate the salmon alongside the brown rice and asparagus, garnishing with a fresh lemon wedge if desired.