YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
9 ounces Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until fluffy and set aside.
Trim the woody ends off the asparagus and steam over boiling water for 3-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon reaches your desired level of doneness.
Plate the brown rice and asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.