YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with sea 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 sear for four to five minutes until the skin is crispy
Flip the fillet carefully and cook for an additional two to three minutes until the fish flakes easily with a fork
Steam the asparagus spears over boiling water for about three to five minutes until they are bright green and tender-crisp
Fluff the pre-cooked brown rice and warm it thoroughly in a small saucepan or microwave
Plate the salmon alongside the rice and asparagus then drizzle everything with fresh lemon juice