YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package directions until fluffy and tender.
Trim the woody ends from the asparagus and steam over boiling water for 4-5 minutes until bright green.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 3 minutes until the center is just opaque.
Plate the seared salmon alongside the brown rice and steamed asparagus with a fresh lemon wedge.