YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends from the asparagus and steam over boiling water for 4 to 5 minutes until tender and bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with 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 the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the cooked brown rice and steamed asparagus on a plate.
Top with the seared salmon and drizzle the fresh lemon juice over the entire dish before serving.