YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and tender roasted asparagus, finished with a bright squeeze of lemon juice.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Asparagus
0.5 teaspoon Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with the olive oil, salt, and pepper on the prepared sheet.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, season the salmon fillet with a pinch of salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is crisp and golden.
Warm the pre-cooked brown rice and place it in a shallow bowl.
Top the rice with the seared salmon and roasted asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.