YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
PREPARATION
Pat the salmon dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat a large non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet and continue cooking for 3-4 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the brown rice and top with the seared salmon and steamed asparagus.
Serve immediately with a fresh lemon wedge for a bright finish.