YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice for a quicker meal.
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet dry with a paper towel and season lightly with salt and 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 4-5 minutes until the skin is perfectly crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon with the rice and asparagus, finishing with a squeeze of fresh lemon juice.