YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lemon-Garlic Asparagus and Brown Rice
Pan-seared wild salmon served with tender garlic-infused asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
1/3 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry and season lightly with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 3 minutes until the salmon is just opaque in the center.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the minced garlic and asparagus spears, sautéing for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and garlic asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens.