YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
5.5 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
0.5 tsp Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Arrange the seared salmon and steamed asparagus alongside the rice and drizzle the entire plate with fresh lemon juice.