YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tsp Extra Virgin Olive Oil
Fresh lemon wedges and sea salt for seasoning
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Carefully flip the salmon and continue cooking for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.