YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
8 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
1/2 Fresh Lemon
Pinch of Sea Salt
Pinch of Black Pepper
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Trim the woody ends from the asparagus spears and steam them for approximately five minutes until they are tender-crisp and vibrant green.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for four to five minutes without moving it to achieve a perfectly crispy skin.
Flip the fillet and cook for another two to three minutes until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked brown rice in a small pot with a tablespoon of water to maintain its fluffy texture.
Serve the seared salmon over the brown rice with the asparagus on the side, finishing with a bright squeeze of fresh lemon juice.