YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque.
While the salmon sears, steam the asparagus spears in a steamer basket for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the rice and asparagus, serving immediately with a fresh lemon wedge for a zesty finish.