YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of bright zesty lemon.
INGREDIENTS
7.5 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
Lemon Wedge for garnish
PREPARATION
Prepare the brown rice according to package instructions and set aside.
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 shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are vibrant green and tender-crisp.
Arrange the salmon on a plate next to the brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and vegetables.