YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with crisp steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
PREPARATION
Prepare the brown rice in advance or use pre-cooked rice, ensuring it is heated through and fluffy.
Trim the tough, woody ends from the asparagus spears.
Set up a steamer basket over boiling water and steam the asparagus for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear, then season lightly with sea salt.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the dry skillet skin-side down and press gently with a spatula for 30 seconds.
Sear the salmon for 4 minutes, then carefully flip and cook for an additional 2-3 minutes until the center is just opaque.
Arrange the brown rice and steamed asparagus on a plate.
Place the seared salmon on top and finish with a squeeze of fresh lemon juice if desired.