YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
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 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 shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.