YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and perfectly crispy skin.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
0.5 unit Fresh Lemon
PREPARATION
Pat the salmon fillet dry with paper towels 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 about 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet and continue cooking for 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Fluff the cooked brown rice and plate it alongside the steamed asparagus.
Top with the seared salmon and finish with a generous squeeze of fresh lemon juice.