YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and black pepper.
Heat a large non-stick skillet over medium-high heat with a light coating of oil spray.
Place the salmon in the hot pan 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.
While the salmon cooks, place asparagus in a steamer basket over boiling water and steam for 4 minutes until tender-crisp.
Plate the seared salmon with the warm brown rice and the steamed asparagus.
Drizzle fresh lemon juice over the entire plate for a bright, zesty finish.