YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lemon Garlic Asparagus and Brown Rice
Pan-seared salmon fillet served with garlic-scented asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
10 spears Asparagus
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through and flaky.
Remove the salmon from the pan and set aside to rest.
In the same pan, add the minced garlic and asparagus spears, sautéing for 4 minutes until tender-crisp.
Deglaze the pan by stirring in the lemon juice, coating the asparagus in the pan juices.
Plate the salmon alongside the brown rice and asparagus, drizzling any remaining lemon-garlic sauce over the fish.