YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
10 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the tough ends from the asparagus and steam over simmering water for 4 to 5 minutes until vibrant green and fork-tender.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact, searing for 4 to 5 minutes until the skin is crisp.
Carefully flip the fillet and continue cooking for another 2 to 3 minutes until the salmon is just cooked through and flakes easily.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.