YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, flesh-side down, and sear for 4 minutes until a golden crust forms.
Carefully flip the salmon and cook for another 3 to 4 minutes until the skin is crisp and the fish is cooked through.
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the salmon alongside the rice and asparagus, drizzling the entire dish with fresh lemon juice before serving.