YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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
7 ounces Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
1 cup steamed Asparagus spears
1 teaspoon Extra Virgin Olive Oil
0.5 fresh Lemon
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam for 5 to 7 minutes until vibrant green and fork-tender.
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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the brown rice and asparagus, then drizzle with fresh lemon juice before serving.