YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1 cup steamed Asparagus
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the tough, woody ends off the asparagus spears and place them in a steamer basket over boiling water.
Steam the asparagus for 4 to 5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
Arrange the brown rice and asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice.