YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon paired with fiber-rich brown rice and steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1/2 Lemon
Sea salt and black pepper to taste
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the hot pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for 3-4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears in a steamer basket for 3-5 minutes until they are tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the salmon, brown rice, and steamed asparagus on a plate.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and vegetables.