YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice in a small pot with water according to package instructions until tender and fluffy.
Trim the tough, woody ends off the asparagus and steam them over boiling water for 4-5 minutes until vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a high-quality non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust, then flip and cook for another 2-3 minutes.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.