YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Pan-seared salmon served with oven-roasted asparagus and nutty brown rice, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt and pepper on the baking sheet.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden-brown crust forms.
Carefully flip the fillet and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted asparagus and warm brown rice, finishing the dish with a fresh squeeze of lemon juice.