YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Herb-Roasted Asparagus and Brown Rice
Pan-seared salmon served with herb-roasted asparagus and nutty brown rice, finished with a bright squeeze of lemon and a sprinkle of fragrant dill.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
10 spears Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Fresh Dill, Salt, and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on each side until the exterior is crisp and the center is cooked to your preference.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the roasted asparagus and brown rice.
Drizzle the lemon juice over the fish and garnish with fresh dill before serving.