YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over fluffy brown rice with a squeeze of zesty fresh lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to the package directions until tender and fluffy.
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 shimmering.
Place the salmon in the hot skillet skin-side up and sear for 4 to 5 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon finishes, steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are bright green and tender-crisp.
Plate the seared salmon alongside the brown rice and asparagus, finishing the entire dish with a bright squeeze of fresh lemon juice.