YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the extra virgin 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 golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top with the seared salmon fillet and finish with a fresh squeeze of lemon juice.