YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
150 grams Fresh Asparagus
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet carefully and continue cooking for another 3 to 4 minutes until the fish is cooked through and flakes easily.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and the steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.