YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick 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 crisp and golden.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and 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, then drizzle everything with fresh lemon juice before serving.