YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
8 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
3/4 tablespoon Extra Virgin Olive Oil
1/2 Fresh Lemon
Sea salt and black pepper to taste
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Squeeze fresh lemon juice over the entire plate before serving for a bright, zesty finish.