YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lemon-Garlic Asparagus and Brown Rice
Pan-seared salmon fillet served with tender lemon-garlic asparagus and nutty brown rice, finished with a bright and zesty citrus squeeze.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3-4 minutes until the desired doneness is reached, then remove from the pan and set aside.
In the same skillet, add the remaining olive oil and the asparagus spears.
Sauté the asparagus for 3-5 minutes until tender-crisp, adding the minced garlic during the last minute of cooking.
Drizzle the lemon juice over the asparagus and toss to coat.
Plate the seared salmon alongside the brown rice and lemon-garlic asparagus.