YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package instructions until fluffy.
Pat the salmon fillet completely 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 golden and crisp.
Carefully flip the salmon and continue cooking for 3 to 4 minutes until it reaches your preferred level of doneness.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
Arrange the seared salmon on a plate with the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice.