YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon and cook for another 2-3 minutes until the desired doneness is reached.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Serve the salmon over the brown rice with the asparagus on the side, garnished with a fresh lemon wedge.