YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
1 cup Asparagus spears
1/3 cup cooked Brown Rice
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the tough, woody ends off the asparagus spears.
Place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely 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 in the pan, skin-side down, and sear for 4 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.