YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon (for juice)
Salt and Black Pepper to taste
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 it begins to shimmer.
Carefully place the salmon in the pan skin-side up and sear for 4-5 minutes without moving it to develop a golden-brown crust.
Flip the salmon fillet and continue cooking for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, then squeeze the fresh lemon juice over the entire dish before serving.