YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedges
Salt and pepper to taste
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon sears, place the asparagus in a steamer basket over boiling water and cook for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until steaming.
Serve the seared salmon over the brown rice with the asparagus on the side, finishing with a bright squeeze of fresh lemon.