YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
150 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
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 in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 3 minutes or until it reaches your preferred level of doneness.
While the salmon is searing, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the lemon juice over the fish and vegetables before serving.