YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.3 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 wedge Fresh Lemon
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 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 2-3 minutes until the center is just opaque and flakes easily.
While the salmon cooks, steam the asparagus spears for about 4 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus, then garnish with a fresh lemon wedge and a final pinch of flaky sea salt.