YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Herbed Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and fluffy herbed brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.35 ounces Wild Atlantic Salmon
0.75 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Parsley
1 tablespoon 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 extra virgin olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
In a small bowl, fluff the warm cooked brown rice with a fork and stir in the chopped fresh parsley and lemon juice.
Plate the seared salmon alongside the herbed brown rice and steamed asparagus, serving immediately while hot.