YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
2 teaspoons 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 extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the internal temperature reaches 145°F.
While the salmon sears, place the trimmed asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small pot with a splash of water or in the microwave until steaming.
Plate the brown rice and top with the seared salmon, arranging the asparagus alongside.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.