YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 wedge Fresh Lemon
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends from the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and 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 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.
Serve the seared salmon over the bed of brown rice and asparagus, finishing with a fresh lemon squeeze and flaky sea salt.