YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the brown rice and cook in water or low-sodium vegetable broth until tender and fluffy.
Pat the salmon fillet 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 it begins to shimmer.
Place the salmon in the pan skin-side down and sear for about 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
Trim the woody ends off the asparagus and steam them in a basket over boiling water for 4 minutes until tender-crisp.
Plate the seared salmon over the brown rice with the asparagus on the side and serve with a fresh lemon wedge.