YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon juice.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
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 medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes or until the fish is opaque and flakes easily with a fork.
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the fresh lemon juice over the entire dish before serving.