YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Wild-caught salmon seared until golden and served with fiber-rich brown rice and steamed asparagus spears, all brightened with a zesty squeeze of lemon.
INGREDIENTS
10 ounces Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tablespoon fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and lightly coat with a mist of oil if necessary.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, place asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.