YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.6 cup cooked Brown Rice
150 grams fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package directions until tender and fluffy.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 125°F to 130°F for medium-rare.
While the salmon finishes, steam the asparagus spears over boiling water for 3 to 4 minutes until bright green and tender-crisp.
Serve the salmon immediately over the brown rice with the asparagus on the side, finishing with a fresh squeeze of lemon juice.