YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
0.5 fresh Lemon
Salt and Black Pepper to taste
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the rice and asparagus, then finish with a fresh squeeze of lemon juice over the fish and greens.