YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet 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
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
0.5 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 until shimmering.
Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 3 to 4 minutes until the salmon is opaque and reaches your desired doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the seared salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice for a bright finish.