YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook in water until tender and the liquid is fully absorbed.
Trim the tough woody ends from the asparagus spears and steam until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the hot pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for another 2 to 3 minutes until the salmon is just opaque in the center.
Plate the cooked brown rice and steamed asparagus, then top with the seared salmon fillet.
Finish the dish with a generous squeeze of fresh lemon juice and a sprinkle of flaky sea salt for a bright flavor.