YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the extra virgin olive oil in a medium stainless steel or cast-iron skillet over medium-high heat.
Place the salmon fillet in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and continue cooking for another 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Reheat the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming.
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.