YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with a side of tender steamed asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.5 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Asparagus
0.5 tsp Extra Virgin Olive Oil
Fresh Lemon Wedge
Sea Salt and Black Pepper to taste
PREPARATION
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.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3-4 minutes until the desired level of doneness is reached.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-6 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and top with the seared salmon, serving the asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.