YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of lemon and flaky sea salt.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.6 cup Cooked Brown Rice
1.1 cups Asparagus spears
0.5 fresh Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until they are vibrant green and tender-crisp.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice and a final sprinkle of flaky sea salt.