YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and savory garlic brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Olive Oil
1 clove Garlic
PREPARATION
Cook the brown rice according to package directions, stirring in minced garlic during the last few minutes of simmering.
Trim the tough ends from the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon dry and season both sides with a pinch of sea salt and cracked 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 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Plate the garlic rice and asparagus alongside the salmon and serve immediately.