YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon for a zesty, fresh bite.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides lightly with 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 pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the entire dish with fresh lemon juice.