YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 fresh Lemon
PREPARATION
Season the salmon fillet with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 to 5 minutes on the first side until a golden crust forms.
Flip the salmon and continue cooking for 3 to 4 minutes until the fish flakes easily with a fork.
While the salmon sears, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small bowl.
Plate the seared salmon alongside the rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, clean finish.