YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
6.5 oz Wild Salmon Fillet
0.6 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears over boiling water for 3-4 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave and fluff it with a fork.
Plate the seared salmon alongside the rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.