YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse and cook the brown rice according to package directions or use pre-cooked frozen brown rice for a quicker option.
Trim the tough ends of the asparagus and steam them in a basket over boiling water for about 5 minutes until tender-crisp.
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 and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just cooked through.
Serve the seared salmon over the brown rice with the steamed asparagus on the side and a fresh squeeze of lemon.