YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Wild Rice
Pan-seared wild salmon served over nutty wild rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.5 cup cooked Wild Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Rinse the wild rice thoroughly and cook according to package instructions until tender and grains have just started to burst.
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 high-quality stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon finishes, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Fluff the wild rice with a fork and place it on a plate, topping it with the seared salmon fillet.
Arrange the steamed asparagus alongside the salmon and drizzle the entire dish with fresh lemon juice before serving.