YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
Fresh lemon wedge
Sea salt and black pepper
PREPARATION
Rinse the brown rice and cook according to package instructions until tender.
Wash the asparagus spears and trim the tough woody ends.
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until bright green and tender-crisp.
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.