YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over a bed of nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the asparagus and trim away the tough, woody ends.
Heat the olive oil in a non-stick skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Place the salmon in the skillet skin-side down and sear until the skin is golden and crispy.
Flip the salmon carefully and continue cooking until the center is just opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water until it is bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon over the rice with the asparagus on the side, and finish with a fresh lemon squeeze if desired.