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 lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package directions until fluffy and tender.
Snap the woody ends off the asparagus spears and steam them in a basket over boiling water for 4 to 6 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 cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crisp exterior.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is just opaque and flakes easily with a fork.
Arrange the seared salmon, brown rice, and steamed asparagus on a plate and finish with a bright squeeze of fresh lemon juice.