YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with 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
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
PREPARATION
Cook the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the tough ends from the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy skin.
Flip the fillet and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Serve the salmon immediately alongside the rice and asparagus with a fresh squeeze of lemon juice.