YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
8 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp 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 olive oil in a non-stick skillet over medium-high heat.
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 salmon and cook for an additional 3 to 4 minutes until it reaches your preferred level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the brown rice and asparagus alongside the salmon, then finish the entire dish with a fresh squeeze of lemon juice.