YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
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 until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 3-4 minutes, or until it reaches your desired level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the lemon juice over the fish and vegetables before serving.