YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served alongside nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tsp Extra Virgin Olive Oil
0.5 fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions if not already cooked.
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 skillet, skin-side down, and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.