YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon.
INGREDIENTS
5.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the tough, woody ends off the asparagus spears.
Place asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press lightly with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is golden and crispy, then flip carefully.
Cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.