YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a crispy skin.
Sear for 4-5 minutes until the skin is golden, then carefully flip the fillet and cook for another 2-3 minutes.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3-4 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice and place it on a plate as a base.
Top the rice with the seared salmon and arrange the steamed asparagus on the side.
Drizzle the entire dish with fresh lemon juice just before serving to brighten the flavors.