YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
0.5 fresh Lemon
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
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.
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables before serving.