YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice and fluff with a fork before placing it on a plate.
Serve the seared salmon over the rice with the steamed asparagus on the side and finish with a fresh squeeze of lemon juice.