YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 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
Prepare the brown rice according to package directions and set aside.
Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp.
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.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.