YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with brown rice and tender steamed asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a medium skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden-brown crust forms.
Carefully flip the fillet and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the salmon, brown rice, and asparagus on a plate and drizzle the salmon with fresh lemon juice before serving.