YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus
0.5 teaspoon Extra Virgin Olive Oil
1 wedge Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the seared salmon and steamed asparagus.
Garnish the dish with a fresh lemon wedge for a bright, citrusy finish.