YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
150 grams Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 wedge Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, flesh-side down, and sear for 4 minutes until a golden crust forms.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and asparagus, then finish with a fresh squeeze of lemon juice over the fish and greens.