YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
10 spears Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Season the salmon fillet with a pinch of sea salt and cracked black pepper on both sides.
Heat the extra virgin olive oil in a non-stick or cast iron skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is cooked through to your preference.
While the salmon sears, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the salmon, brown rice, and asparagus on a plate and garnish with a fresh lemon wedge for a bright finish.