YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 Lemon Wedge
PREPARATION
Pat the salmon fillet dry with paper towels 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 4-5 minutes until the skin is golden and crispy
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through
Plate the salmon alongside the brown rice and steamed asparagus
Squeeze the fresh lemon wedge over the salmon and vegetables before serving