YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup fresh Asparagus
1 tablespoon Lemon Juice
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Begin by cooking the brown rice according to package instructions or reheating pre-cooked rice until steaming hot.
Trim the woody ends off the asparagus spears and place them in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice just before serving to enhance the flavors.