YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served alongside fiber-rich steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam in a steamer basket over boiling water for 4-6 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down (if applicable) and sear for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the lemon juice over the salmon and vegetables before serving.