YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
10 spears Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for 2 to 3 minutes until the center is just opaque.
While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until tender-crisp and bright green.
Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.
Drizzle the entire plate with fresh lemon juice before serving.