YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Herbed Brown Rice
Pan-seared salmon served with tender steamed asparagus and fluffy herbed brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Salmon Filet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Fresh parsley and lemon for garnish
PREPARATION
Pat the salmon filet dry with a paper towel and season lightly with salt and 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 until the skin is crispy.
Carefully flip the filet and cook for an additional 2 to 3 minutes until the salmon is cooked through but still moist.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
Toss the warm brown rice with fresh chopped parsley and a squeeze of lemon juice.
Plate the salmon alongside the herbed rice and steamed asparagus, serving with an extra lemon wedge on the side.