YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, topped with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Trim the woody ends off the asparagus and steam for 4-6 minutes until tender but still vibrant green.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on one side until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Arrange the salmon, brown rice, and steamed asparagus on a plate.
Drizzle the fresh lemon juice over the salmon and asparagus before serving.