YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
0.4 cup Cooked Brown Rice
10 spears Asparagus
1 tsp Extra Virgin Olive Oil
Fresh lemon wedges for serving
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 in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the rice and asparagus, finishing with a generous squeeze of fresh lemon juice.