YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Herb Brown Rice
Pan-seared wild salmon served with herb-flecked brown rice and tender steamed asparagus, finished with a squeeze of bright lemon for a perfectly flaky texture.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus
2 teaspoons Extra Virgin Olive Oil
2 tablespoons Fresh Parsley
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and easily flakes with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until vibrant green and tender-crisp.
In a small bowl, fluff the warm cooked brown rice and toss with the remaining teaspoon of olive oil and fresh chopped parsley.
Plate the salmon alongside the herb rice and steamed asparagus, serving with a fresh lemon wedge.