YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 wedge Lemon
PREPARATION
Prepare the brown rice according to package directions until fluffy and tender.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan, flesh-side down, and sear for 4-5 minutes until a golden-brown crust forms.
Carefully flip the salmon and continue cooking for 3-4 minutes or until the internal temperature reaches 145°F.
While the salmon cooks, place asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and serve with a fresh lemon wedge.