YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and oven-roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
0.5 tablespoon Extra Virgin Olive Oil
2 teaspoons fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and black pepper.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender but still crisp.
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Warm the pre-cooked brown rice in a small bowl.
Plate the salmon over the brown rice alongside the roasted asparagus.
Drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt before serving.