YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
0.5 medium Fresh Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and reaches your desired level of doneness.
While the salmon is searing, 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 with a splash of water or in the microwave until steaming.
Plate the salmon alongside the brown rice and asparagus, then finish the entire dish with a bright squeeze of fresh lemon juice.