YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
Trim the tough woody ends from the asparagus spears and steam them for 4-6 minutes until they are tender-crisp and bright green.
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 or cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and sear for about 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the brown rice and steamed asparagus alongside the salmon and finish the entire dish with a fresh squeeze of lemon juice.