YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with steamed asparagus and fluffy brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Olive Oil
1 tsp Minced Garlic
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms
Flip the salmon and continue cooking for 3 to 4 minutes until the fish flakes easily with a fork
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through
Serve the seared salmon alongside the rice and asparagus, finishing with the fresh lemon juice, minced garlic, and a pinch of flaky salt