YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh 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 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Portion the brown rice onto a plate, top with the seared salmon fillet, and arrange the steamed asparagus alongside.
Drizzle the fresh lemon juice over the salmon and asparagus just before serving for a bright finish.