YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with steamed asparagus and a drizzle of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon fillet in the skillet skin-side down and cook for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Serve the salmon alongside the brown rice and asparagus, finishing the entire plate with a fresh squeeze of lemon juice.