YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.
Carefully flip the fillet and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the fresh lemon juice over the fish just before serving.