YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Wild salmon pan-seared until golden and served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
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
Season the salmon fillet on both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 3-4 minutes until the salmon is just opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate alongside the steamed asparagus.
Top with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.