YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with a golden caramelized crust, served alongside nutty brown rice and tender-crisp steamed asparagus for a clean and vibrant meal.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet 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 skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan, flesh-side down, and sear for 4 to 5 minutes until a golden-brown crust has formed.
Flip the salmon carefully and continue cooking for another 3 to 4 minutes, or until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over a pot of boiling water.
Steam the asparagus for 4 to 5 minutes until it is tender-crisp and bright green.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice if desired.