YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to the package instructions until tender and fluffy.
Trim the woody ends from the asparagus and steam for 3 to 5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with salt and black pepper.
Heat the olive oil in a heavy-bottomed skillet over medium-high heat.
Sear the salmon skin-side down for 4 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.