YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and flaky sea salt.
INGREDIENTS
6.35 oz Wild Atlantic Salmon Fillet
0.41 cup Cooked Brown Rice
0.83 cup Steamed Asparagus Spears
1 tsp Extra Virgin Olive Oil
Fresh Lemon Wedge
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.
Pat the salmon fillet completely dry with a paper towel and season both sides 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 down and sear for 4-5 minutes without moving it to ensure a crispy texture.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing with a generous squeeze of fresh lemon juice.