YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet completely 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 the oil begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes perfectly crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F and the flesh is opaque.
While the salmon cooks, steam the trimmed asparagus spears over boiling water for 4-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the brown rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.