YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet 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.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until cooked through to your preference.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Arrange the brown rice and steamed asparagus on a plate and top with the seared salmon.
Drizzle the lemon juice over the salmon and vegetables before serving.