YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with fluffy brown rice and tender-crisp asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam for 3-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and golden.
Serve the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.