YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
4.8 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam in a basket over boiling water until tender-crisp, about 4-5 minutes.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches your desired level of doneness.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice just before serving to brighten the flavors.