YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedge for garnish
PREPARATION
Prepare the brown rice according to the package instructions until fluffy and set aside.
Season the salmon fillet on both sides with a pinch of sea salt and freshly cracked black pepper.
Heat the olive oil in a heavy-bottomed or non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional two to three minutes until the center is just opaque.
While the salmon cooks, steam the asparagus spears over boiling water for three to four minutes until they are tender-crisp and vibrant green.
Plate the seared salmon alongside the warm brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, clean flavor.