YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and steamed asparagus, finished with a squeeze of fresh lemon for a zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Season the salmon fillet 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 skillet and sear for 4-5 minutes until the exterior is golden and crisp.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through.
Steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Warm the brown rice and place it on a plate as a base.
Top the rice with the seared salmon and serve the asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.