YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the trimmed asparagus spears for 4 to 5 minutes until they are vibrant green and tender-crisp.
Fluff the warm cooked brown rice and place it on a plate.
Arrange the seared salmon and steamed asparagus over the rice, then drizzle everything with fresh lemon juice before serving.