YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7.05 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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 or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until vibrant green and tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate alongside the steamed asparagus.
Top with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.