YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper on both sides.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice and fluff with a fork before placing on a plate.
Serve the seared salmon over the rice with the steamed asparagus on the side.
Drizzle the entire plate with fresh lemon juice to brighten the flavors.