YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon for a bright, clean finish.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.4 cup Cooked Brown Rice
1.5 cups Fresh Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.