YOUR SOLIN GENERATED RECIPE
Pan Seared Salmon with Steamed Asparagus and Brown Rice
Wild-caught salmon pan-seared until golden, served with fiber-rich brown rice and steamed asparagus with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily with a fork.
Plate the salmon alongside the brown rice and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.