YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice
Pan-seared salmon served with tender steamed asparagus and fluffy brown rice tossed in fresh parsley and lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Parsley, chopped
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for about 5 minutes until tender-crisp.
In a small bowl, fluff the warm brown rice and fold in the chopped parsley and lemon juice.
Plate the salmon alongside the herbed rice and steamed asparagus, serving immediately with an extra lemon wedge if desired.