YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Herbed Brown Rice
Pan-seared salmon served with steamed asparagus and herbed brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.4 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Parsley, chopped
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with 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 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches your desired doneness.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice and fold in the chopped fresh parsley and half of the lemon juice.
Serve the seared salmon alongside the herbed rice and steamed asparagus, drizzling the remaining lemon juice over the fish and vegetables.