YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season lightly with 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 skin-side down in the skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears over boiling water for 3 to 5 minutes until they are vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish just before serving.