YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Carefully flip the fillet and continue cooking for 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Steam the asparagus spears over boiling water for about 4 minutes until they are vibrant green and tender-crisp.
Fluff the warm brown rice and plate it alongside the steamed asparagus.
Top with the seared salmon and finish the dish with a bright squeeze of fresh lemon juice.