YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
1/2 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 the package instructions until light and fluffy.
Pat the salmon fillet dry with a paper towel and season both sides 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 in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just cooked through.
While the salmon finishes, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Arrange the brown rice on a plate, top with the seared salmon and steamed asparagus, and finish with a fresh squeeze of lemon juice.