YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.6 ounces Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice ahead of time according to package instructions until fluffy and tender.
Trim the tough, woody ends off the asparagus spears and steam them for 4-5 minutes until vibrant green.
Pat the salmon fillet completely dry with a paper towel and season lightly 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 in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the salmon alongside the brown rice and steamed asparagus, serving immediately with a fresh squeeze of lemon juice.