YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender-crisp steamed asparagus and fluffy brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package directions using water or low-sodium vegetable broth.
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 up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 5 minutes until tender-crisp.
Serve the salmon alongside the brown rice and asparagus, garnishing with a fresh lemon wedge if desired.