YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lemon-Garlic Asparagus and Brown Rice
Pan-seared wild salmon fillet seasoned with lemon and garlic, served with crisp-tender asparagus and nutty brown rice.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1 cup fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and mince the garlic clove.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan.
In the same skillet, add the remaining oil, minced garlic, and asparagus.
Sauté the asparagus for 3-5 minutes until bright green and crisp-tender.
Drizzle the lemon juice over the asparagus and salmon just before serving.
Plate the salmon alongside the brown rice and asparagus for a balanced, nutrient-dense meal.