YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over fluffy brown rice with a side of tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the center is just opaque and the fish flakes easily.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve alongside the steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.