YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet with a crispy skin served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
1/3 cup Cooked Brown Rice
10 spears Asparagus
1 teaspoon Extra Virgin Olive Oil
1/2 wedge Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season the flesh side with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Arrange the steamed asparagus and seared salmon alongside the rice and finish with a fresh squeeze of lemon juice over the fish.