YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Brown Rice
Wild salmon fillet pan-seared until golden, served with garlic-infused brown rice and crisp-tender steamed asparagus.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and crisp-tender.
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 olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily.
In a small bowl, toss the warm brown rice with the minced garlic and a splash of lemon juice.
Plate the seared salmon alongside the garlic rice and steamed asparagus, finishing the entire dish with the remaining squeeze of fresh lemon.