YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup Asparagus Spears
0.4 cup Cooked Brown Rice
0.5 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions by simmering in water until tender and fluffy.
Trim the tough, woody ends off the asparagus spears and steam them for 3 to 5 minutes until vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 minutes until the skin is golden.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is just opaque and flakes easily with a fork.
Plate the brown rice and steamed asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.