YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.4 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh 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 the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on a plate.
Serve the seared salmon over the rice with the steamed asparagus on the side, finishing the dish with a generous squeeze of fresh lemon juice.