YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon for a refreshing, zesty bite.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet completely 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 the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears over boiling water for 3-5 minutes until they are vibrant green and tender-crisp.
Fluff the pre-cooked brown rice with a fork and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and finish the entire dish with fresh lemon juice and minced garlic for a zesty bite.