YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Pan-seared wild salmon served with garlic-roasted asparagus and fluffy brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, minced garlic, salt, and pepper.
Roast the asparagus for 12-15 minutes until they are tender and slightly charred.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick 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 the skin becomes crisp.
Carefully flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Serve the seared salmon immediately alongside the warm brown rice and roasted asparagus, finishing the dish with a fresh squeeze of lemon juice.