YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
6 spears Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy, then set aside.
Trim the woody ends from the asparagus spears and steam them for 4 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon over the warm brown rice with the steamed asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.