YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them for 5 minutes until they are vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides 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 to 5 minutes without moving it to ensure a crisp finish.
Flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired doneness.
Plate the salmon alongside the rice and asparagus, then drizzle everything with a fresh squeeze of lemon juice before serving.