YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild 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 lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until cooked to your preference.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and vibrant green.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve the asparagus on the side.
Drizzle the entire dish with fresh lemon juice before serving.