YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet paired with nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them for 3 to 5 minutes until they are bright green and tender-crisp.
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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.
Serve the seared salmon alongside the brown rice and steamed asparagus, drizzling everything with fresh lemon juice before eating.