YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Brown Rice
Crispy pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 wedge Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions until fluffy and set aside.
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and vibrant green.
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 non-stick skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the brown rice and steamed asparagus.
Garnish with a fresh squeeze of lemon juice and a final pinch of flaky sea salt before serving.