YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender-crisp steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 Lemon Wedge
Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the tough ends of the asparagus and steam them over boiling water for about 3 to 5 minutes until they are tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides generously with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon fillet in the pan, skin-side down, and sear for 4 to 5 minutes without moving it to ensure a crispy texture.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Arrange the seared salmon on a plate with the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon.