YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Wild Coho Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Wash the asparagus and trim the woody ends from the bottom of the spears.
Steam the asparagus for 4-5 minutes until tender-crisp and bright green in color.
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 golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque throughout.
Serve the seared salmon alongside the warm brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.