YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Wild Rice
Pan-seared salmon fillet served over a bed of nutty wild rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.65 cup cooked Wild Rice
1 cup Asparagus spears
Fresh lemon wedges for garnish
Salt and pepper to taste
PREPARATION
Prepare the wild rice according to package instructions until tender and fluffy.
Season the salmon fillet on both sides with salt, pepper, and any desired dry herbs.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for approximately 4 to 5 minutes per side until the exterior is golden and the center is just opaque.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Plate the wild rice as a base, top with the seared salmon, and serve the asparagus on the side.
Finish the dish with a generous squeeze of fresh lemon juice and a sprinkle of flaky sea salt.