YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
150g Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a medium stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon skin-side down in the hot pan and press down lightly with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is crispy and releases easily from the pan.
Flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice and portion it onto a plate alongside the steamed asparagus.
Place the seared salmon on top and finish the entire dish with a fresh squeeze of lemon juice.