YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
10 oz Wild Salmon Fillet
1 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse and cook the brown rice according to package instructions until tender and fluffy.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of 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 and golden.
Carefully flip the salmon and cook for an additional 3-4 minutes until it reaches your desired level of doneness.
While the salmon finishes, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Plate the salmon alongside the brown rice and asparagus, drizzling everything with fresh lemon juice before serving.