YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over a bed of nutty brown rice and tender asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
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 sea salt and black pepper.
Heat the olive oil in a stainless steel or non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for about 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and continue cooking for another 2 to 3 minutes until the salmon is opaque and flakes easily.
Steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the rice and asparagus, then finish with a bright squeeze of fresh lemon juice.