YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
10.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
0.5 Fresh Lemon
PREPARATION
Cook the brown rice according to package directions until tender and fluffy.
Trim the tough ends of the asparagus and steam over boiling water for 4-5 minutes until bright green.
Pat the salmon dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a skillet over medium-high heat and place the salmon in the pan.
Sear the salmon for about 4-5 minutes per side until the exterior is beautifully golden-brown.
Serve the salmon over the rice and asparagus with a generous squeeze of fresh lemon juice.