YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1.5 cups Asparagus spears
2 tsp Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions until tender and set aside.
Trim the tough, woody ends off the asparagus spears.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crisp and golden.
While the salmon cooks, place the asparagus in a steamer basket over boiling water for 3-4 minutes until bright green and tender-crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Serve the salmon immediately alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.