YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the tough, woody ends from the asparagus spears and steam them over boiling water for 4-5 minutes until tender yet vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the extra virgin 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 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 3 minutes or until the fish is just opaque and flakes easily with a fork.
Serve the salmon over the brown rice with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.