YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice for efficiency.
Trim the woody ends off the asparagus and steam them until they are tender-crisp and vibrant green.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for about four minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another three minutes until the salmon is just opaque in the center.
Arrange the rice and asparagus on a plate, top with the seared salmon, and finish with a fresh lemon squeeze.