YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
1.5 cups Asparagus spears, trimmed
0.4 cup Cooked Brown Rice
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Wash the asparagus and trim the woody ends.
Place asparagus in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is golden and releases easily.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.