YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the extra virgin 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.
Carefully flip the fillet and cook for another 3-4 minutes until the salmon is just cooked through and flakes easily with a fork.
While the salmon sears, place the asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Arrange the seared salmon, steamed asparagus, and brown rice on a plate.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.