YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus
0.5 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the hot skillet, flesh-side down, and sear for 4 to 5 minutes until a golden-brown crust forms.
Carefully flip the salmon and continue cooking for 3 to 4 minutes, or until the internal temperature reaches your desired level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Heat the pre-cooked brown rice in a small pot or microwave until steaming hot.
Serve the seared salmon over the brown rice with the asparagus on the side, garnished with a fresh lemon wedge if desired.