YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish flakes easily with a fork.
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Plate the salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.