YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with a crisp skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Trim the woody ends off the asparagus and steam them for 3 to 5 minutes until they are tender yet still vibrant 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 skillet over medium-high heat until it shimmers.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then carefully flip the fillet.
Cook for an additional 2 to 3 minutes on the other side until the salmon reaches your desired level of doneness.
Plate the brown rice and asparagus alongside the salmon and drizzle everything with the fresh lemon juice before serving.