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
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon sears, steam the asparagus spears over boiling water for 3 to 5 minutes until they are tender-crisp and vibrant green.
Warm the pre-cooked brown rice and place it on a plate as a base.
Top the rice with the seared salmon and steamed asparagus, then finish with a generous squeeze of fresh lemon juice.