YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon with crisp skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the asparagus and trim the woody ends from the spears.
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.
While the salmon is searing, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp and bright green.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.