YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.8 ounces Salmon Fillet
0.25 cup cooked Brown Rice
1 cup Asparagus
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and continue cooking for 2 to 3 minutes until the fish flakes easily with a fork.
Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Heat the pre-cooked brown rice until steaming.
Plate the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice before serving.