YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender-crisp asparagus and a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
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 it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Warm the brown rice in a small saucepan or microwave and fluff it with a fork.
Plate the rice, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.