YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus spears and steam them for 5 to 7 minutes until tender-crisp.
Pat the salmon fillet completely 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 shimmering.
Place the salmon in the pan and sear for 4 to 5 minutes on the first side until a golden crust forms.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the center is just opaque.
Arrange the brown rice and steamed asparagus on a plate and top with the seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.