YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
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 directions until tender and fluffy.
Trim the woody ends of the asparagus and steam in a basket over boiling water for 4 to 5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet 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 asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.