YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the nutty brown rice alongside the steamed asparagus and top with the seared salmon fillet.
Drizzle the entire dish with fresh lemon juice just before serving for a bright, clean finish.