YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over brown rice with a side of tender-crisp asparagus, finished with a squeeze of bright lemon and a hint of cracked black pepper.
INGREDIENTS
7.5 ounces Wild-Caught Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until it reaches your desired level of doneness.
While the salmon finishes, steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.
Fluff the brown rice and place it on a plate, then top with the seared salmon fillet.
Serve the steamed asparagus on the side and drizzle the fresh lemon juice over both the fish and the vegetables.