YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.4 cup Cooked Brown Rice
1 cup Asparagus
0.7 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the brown rice and cook in a pot with water until tender and fluffy.
Trim the tough ends of the asparagus and steam in a basket over boiling water for 5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with 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 and sear for 4 minutes until the skin is crisp, then flip and cook for 3 more minutes.
Plate the salmon with the rice and asparagus, garnishing with a fresh lemon wedge.