YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Prepare the brown rice ahead of time according to package instructions so it is warm and ready for plating.
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 extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon fillet in the pan, skin-side down, and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crisp.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 4 minutes until bright green and tender-crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Remove the salmon from the heat and let it rest for one minute.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a generous squeeze of fresh lemon juice.