YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with steamed asparagus and brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to the package directions or use pre-cooked rice for convenience.
Trim the tough woody ends from the asparagus and steam them until they are tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with 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 several minutes until the skin is perfectly crispy.
Flip the fillet and continue cooking for a few more minutes until the fish flakes easily with a fork.
Serve the salmon over the bed of brown rice and asparagus with a fresh squeeze of lemon juice.