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 bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 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 extra virgin olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.