YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the tough ends off the asparagus and steam over boiling water for 3 to 5 minutes until bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season lightly with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for approximately 4 to 5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Arrange the cooked brown rice and steamed asparagus on a plate.
Top with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.