YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of cracked black pepper.
INGREDIENTS
9 ounces Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
2 teaspoons Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
Pinch of sea salt and cracked black pepper
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with sea salt and cracked black 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 4-5 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.