YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Herb Brown Rice
Pan-seared salmon fillet paired with fluffy herb-flecked brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a buttery-soft texture.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
1 cup Cooked Brown Rice
1 cup Asparagus spears
1 tablespoon Fresh Parsley, chopped
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat until hot.
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 an additional 3 minutes or until the fish is just opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.
In a small bowl, toss the warm cooked brown rice with the chopped fresh parsley and a bit of lemon zest if desired.
Plate the salmon alongside the herb rice and steamed asparagus, then drizzle everything with the fresh lemon juice before serving.