YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to the package directions until fluffy and set aside.
Season the salmon fillet with a pinch of sea salt and black pepper on both sides.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the hot skillet and sear for 4 to 5 minutes until the skin is crisp.
Flip the fillet carefully and continue cooking for another 3 to 4 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket for about 5 minutes until they are bright green and tender-crisp.
Arrange the cooked brown rice on a plate, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.