YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1/4 teaspoon Garlic Powder
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with salt, pepper, and garlic powder.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a crisp skin.
Sear the salmon for 4 to 5 minutes without moving it, then flip and cook for an additional 2 to 3 minutes until medium-rare.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Serve the seared salmon alongside the warm brown rice and steamed asparagus, drizzling everything with fresh lemon juice.