YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender asparagus, finished with a bright squeeze of zesty lemon.
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 both sides with sea salt and black pepper.
Heat the 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 several minutes until the skin is crispy and golden.
Flip the salmon carefully and continue cooking until the fish is opaque and flakes easily with a fork.
Steam the asparagus spears over boiling water for a few minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming and fluff with a fork.
Arrange the salmon on a plate with the brown rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.