YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon
3/4 cup Cooked Brown Rice
1 cup Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus spears and steam them in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the hot pan and press down lightly with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it to allow the skin to become golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.