YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over a bed of brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
12 ounces Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the brown rice and asparagus alongside the salmon fillet.
Drizzle the entire dish with fresh lemon juice before serving.