YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served alongside nutty brown rice and tender steamed asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside to keep warm.
Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp and vibrant green.
Pat the salmon filet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy texture.
Carefully flip the filet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Serve the salmon immediately over the brown rice with asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.