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 bright and zesty lemon squeeze.
INGREDIENTS
6.2 oz Salmon Fillet
0.4 cup cooked Brown Rice
1 cup steamed Asparagus
0.5 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice for a quicker meal.
Trim the tough ends off the asparagus and steam them for 4 to 5 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 and sear for 4 minutes without moving it to develop a golden-brown crust.
Flip the salmon carefully and cook for another 3 to 4 minutes until the center is just opaque.
Serve the salmon alongside the rice and asparagus, finishing the entire plate with a fresh squeeze of lemon juice.