YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
5 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
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 until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and continue cooking for 2 to 3 minutes until the fish is just opaque and flakes easily.
While the salmon sears, 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 finish with a generous squeeze of fresh lemon juice.