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 lemon and flaky sea salt.
INGREDIENTS
9.2 ounces Wild Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 Lemon wedge
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is crisp and golden.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice and a final sprinkle of flaky sea salt.