YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Wild salmon seared until golden and served with nutty brown rice and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
Lemon wedge for garnish
Sea salt and black pepper to taste
PREPARATION
Pat the salmon fillet 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 shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 3 to 4 minutes, or until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.