YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
Trim the tough, woody ends from the asparagus spears and steam them for 4 to 5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
Serve the salmon alongside the rice and asparagus, finishing with a squeeze of fresh lemon.