YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
1/3 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
Lemon wedge and sea salt for garnish
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron 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 for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and continue cooking for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Arrange the seared salmon and steamed asparagus alongside the rice and finish with a fresh squeeze of lemon juice.