YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and perfectly crispy skin.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and set aside.
Trim the woody ends off the asparagus and steam until tender-crisp, about 4 to 5 minutes.
Pat the salmon fillet completely 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 in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice just before serving.