YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a perfectly crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season 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 pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is crispy and the flesh is cooked halfway up the side.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred doneness.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.