YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Brown Rice
1 cup Asparagus
1 teaspoon Olive Oil
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and cook for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the seared salmon immediately alongside the brown rice and asparagus with a fresh lemon wedge.