YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package directions until fluffy and set aside.
Trim the woody ends of the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with paper towels and season with a pinch of salt and pepper.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and just cooked through.
Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge if desired.