YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Olive Oil
1 tbsp 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 the oil shimmers.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
While the salmon is searing, steam the asparagus spears in a steamer basket for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and place it on a serving plate.
Top the rice with the seared salmon, arrange the asparagus on the side, and finish the dish with a fresh squeeze of lemon juice.