YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Cook the brown rice in a small pot with water until tender and fluffy.
Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2 to 3 minutes until it reaches your preferred level of doneness.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until vibrant green.
Arrange the seared salmon, brown rice, and steamed asparagus on a plate and drizzle with fresh lemon juice.