YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
10 ounces Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
10 spears Asparagus
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of sea salt and black pepper
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a skillet over medium-high heat until the oil is shimmering but not smoking.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust has formed.
Carefully flip the fillet and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and asparagus, drizzling the fresh lemon juice over the entire dish before serving.