YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1/2 fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is just opaque in the center.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice and a bit of lemon zest for brightness.