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 fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon fillet in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and continue cooking for 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until steaming.
Plate the seared salmon alongside the brown rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.