YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over 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 Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 teaspoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam for 4 to 5 minutes until tender-crisp and vibrant green.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear for 4 to 5 minutes until the skin is crisp, then carefully flip and cook for another 2 to 3 minutes until the fish is just opaque.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.