YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a hint of toasted garlic.
INGREDIENTS
6.1 oz Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam until tender-crisp, about 4 to 5 minutes.
Heat olive oil in a non-stick skillet over medium heat and sauté the minced garlic for 1 minute until golden and fragrant, then remove the garlic and set aside.
Increase the heat to medium-high and pat the salmon fillet dry with a paper towel, seasoning with a pinch of salt and pepper.
Place the salmon skin-side up in the pan and sear for 4 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.
Toss the steamed asparagus with the toasted garlic and a squeeze of fresh lemon juice.
Plate the salmon alongside the rice and garlicky asparagus, drizzling any remaining lemon juice over the fish before serving.