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 bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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 skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Cook for an additional 2 to 3 minutes on the other side until the fish is opaque and flakes easily with a fork.
While the salmon sears, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the rice on a plate, top with the seared salmon, and place the asparagus on the side.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.