YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.
Fluff the pre-cooked brown rice and warm it through in a small saucepan or microwave.
Serve the salmon over the brown rice with the asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.