YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a crispy skin, served alongside nutty brown rice and tender steamed asparagus with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Salmon Fillet
1/3 cup Brown Rice, cooked
1 cup Asparagus spears
1/2 tsp Extra Virgin Olive Oil
1 tbsp 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 high-quality non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Cook for another 2-3 minutes on the second side until the flesh is just opaque and flakes easily with a fork.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the salmon, rice, and asparagus on a plate and drizzle the entire dish with fresh lemon juice before serving.