YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Coho Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
Lemon wedge and sea salt
PREPARATION
Trim the woody ends off the asparagus and steam over simmering water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place the salmon fillet in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a golden crust.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top with the seared salmon and finish with a fresh squeeze of lemon juice and a final sprinkle of flaky sea salt.