YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Cook the brown rice according to package instructions until tender and fluffy.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until cooked through to your preference.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Plate the seared salmon alongside the brown rice and steamed asparagus, serving with a fresh lemon wedge for an extra bright finish.