YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
0.5 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice for speed.
Trim the woody ends from the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet and cook for another 2 to 3 minutes until the fish is just opaque and flakes easily.
Serve the salmon over the brown rice with asparagus on the side and a fresh squeeze of lemon juice.