YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 3-5 minutes until tender-crisp.
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.
Place the salmon in the hot pan and sear for 4 minutes until a golden-brown crust forms.
Flip the fillet and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily.
Serve the salmon immediately over the brown rice with the steamed asparagus on the side.
Drizzle the entire plate with fresh lemon juice for a bright finish.