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 squeeze of zesty fresh lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup 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 steam over boiling water for 4 to 5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
Plate the salmon next to the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice.