YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over brown rice, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Caught Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1/2 medium Lemon
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the hot skillet and press down gently with a spatula to ensure even contact.
Sear the salmon for about four to five minutes until the skin is golden and crispy, then flip carefully.
Cook for an additional two to three minutes on the second side until the salmon is just opaque in the center.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for three to four minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus.
Squeeze the fresh lemon juice over the fish and vegetables and finish with a sprinkle of flaky sea salt.