YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
Fresh Lemon wedges
Sea salt and black pepper to taste
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Pat the salmon fillet dry with a paper towel and season both sides with sea 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 to 5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily.
While the salmon is searing, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Portion the brown rice onto a plate and top with the seared salmon fillet.
Arrange the steamed asparagus alongside the fish and finish the entire dish with a fresh squeeze of lemon juice.