YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of tender asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
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 skillet and sear for about 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.