YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a perfectly crisp skin, served alongside nutty brown rice and tender steamed asparagus for a clean, nutrient-dense dinner.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the tough, woody ends off the asparagus spears.
Place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely 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 or stainless steel skillet over medium-high heat.
Once the pan is hot, place the salmon skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and reaches your desired internal temperature.
Serve the salmon immediately alongside the brown rice and steamed asparagus, finishing with a squeeze of fresh lemon if desired.