YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Salt, black pepper, and lemon wedges to taste
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black 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 sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
Plate the brown rice and asparagus alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.