YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears, trimmed
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.
While the salmon cooks, place the trimmed asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the brown rice and top with the seared salmon and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.