YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served alongside fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of crunchy sea salt.
INGREDIENTS
8 ounces Wild Salmon Fillet
1 cup Asparagus spears
0.4 cup cooked Brown Rice
1 tablespoon fresh Lemon juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 to 4 minutes until opaque.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and top with the seared salmon fillet and steamed asparagus.
Drizzle with fresh lemon juice and finish with a sprinkle of crunchy sea salt before serving.