YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1.5 cups fresh Asparagus
1 tablespoon 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 a high-quality non-stick skillet over medium-high heat with a light coating of oil spray.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.