YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon paired with nutty brown rice and vibrant steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6.5 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Serve the seared salmon over the rice with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.