YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and perfectly crispy skin.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides 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 gently with a spatula to ensure even contact for a crispy finish.
Sear for 4-5 minutes until the skin is golden, then flip the fillet and cook for another 2-3 minutes until opaque and flaky.
While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Arrange the seared salmon and steamed asparagus alongside the rice and finish with a bright squeeze of fresh lemon juice.