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 bright squeeze of lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Brown Rice, cooked
1 cup Asparagus, steamed
1 teaspoon Olive Oil
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 5-7 minutes until bright green.
Pat the salmon fillet completely 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 pan and sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 3 minutes or until the salmon reaches your desired level of doneness.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing with an optional squeeze of fresh lemon juice.