YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
0.5 Fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
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 and fluff it with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish by squeezing the fresh lemon juice over the salmon and vegetables for a bright, zesty flavor.