YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon juice and a touch of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1.5 cups Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon (for juice)
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the extra virgin olive oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip carefully.
Cook for an additional 2-3 minutes on the other side until the salmon is just cooked through and flakes easily.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until fluffy.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, clean flavor.