YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with steamed asparagus and fiber-rich brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the tough, woody ends off the asparagus spears.
Place asparagus in a steamer basket over boiling water and steam for 4-6 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until the flesh is opaque.
Arrange the salmon, brown rice, and asparagus on a plate.
Drizzle the lemon juice over the salmon and asparagus before serving.