YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package directions using water or low-sodium vegetable broth until tender.
Trim the woody ends off the asparagus spears and set aside for steaming.
Pat the salmon fillet completely dry with a paper towel and season the flesh side with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure the skin sears evenly.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and very crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon finishes cooking, steam the asparagus in a steamer basket for 3 to 4 minutes until vibrant green and tender-crisp.
Plate the nutty brown rice and steamed asparagus alongside the salmon, then drizzle everything with fresh lemon juice before serving.