YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
11 ounces Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus spears and steam them for 4 to 6 minutes until tender-crisp.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.