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 fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Rinse the asparagus and trim the woody ends to ensure every bite is tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque and flakes easily.
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until bright green.
Warm the pre-cooked brown rice in a small saucepan with a splash of water until steaming.
Plate the salmon alongside the rice and asparagus, finishing the entire dish with a bright squeeze of fresh lemon juice.