YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through but still moist.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice with a fork and place it on a plate.
Arrange the seared salmon and steamed asparagus alongside the rice.
Drizzle the entire dish with fresh lemon juice and finish with a touch of flaky sea salt.