YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender-crisp asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily.
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Serve the seared salmon over the brown rice with the asparagus on the side, drizzling everything with fresh lemon juice.