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 bright squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked 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 press gently with a spatula to ensure even contact.
Sear for 4-5 minutes without moving it to allow the skin to become golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears for 3-4 minutes until they are tender-crisp and vibrant green.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice over the fish.