YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice.
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches your preferred doneness.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.