YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served alongside fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.4 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the fish and vegetables before serving.