YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
10 spears Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 Lemon Wedge
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and continue cooking for another 2-3 minutes until the internal temperature reaches your preferred level of doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming.
Plate the brown rice and asparagus alongside the salmon, finishing the dish with a squeeze of fresh lemon juice.