YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Wild salmon pan-seared until the skin is perfectly crisp, served over nutty brown rice with a side of tender steamed asparagus.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Olive Oil
1 tablespoon 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 skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
While the fish cooks, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate alongside the steamed asparagus.
Top the rice with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.