YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon is cooking, steam the asparagus over boiling water for 3 to 5 minutes until it is bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the brown rice and asparagus alongside the salmon, finishing the dish with a fresh squeeze of lemon juice and a final sprinkle of sea salt.