YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
3/4 cup cooked Brown Rice
1 cup steamed Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick 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 crisp.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through but still moist.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.