YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
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 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 tender.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the asparagus.
Top with the seared salmon and drizzle the entire dish with fresh lemon juice for a bright, zesty finish.