YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and perfectly crispy skin.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Season the salmon fillet 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 to achieve a golden, crispy skin.
Flip the fillet and continue cooking for 2 to 3 minutes until the center is just opaque and flakes easily.
Steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.
Arrange the salmon, rice, and asparagus on a plate and serve immediately with a fresh lemon wedge.