YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Herb Rice
Pan-seared wild salmon served over fluffy herb-flecked brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of fragrant dill.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Dill, chopped
1 Lemon wedge
PREPARATION
Cook the brown rice according to package instructions until tender, then fluff with a fork and stir in the chopped fresh dill.
Trim the woody ends off the asparagus and steam the spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.
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 without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just cooked through and opaque.
Plate the herb-flecked rice and steamed asparagus alongside the salmon and serve immediately with a fresh lemon wedge for squeezing.