YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with crispy skin served over nutty brown rice and steamed asparagus with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Cook brown rice according to package instructions until fluffy and tender.
Trim the woody ends from the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of 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 without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Arrange the brown rice and asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.