YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lemon-Garlic Asparagus and Brown Rice
Pan-seared salmon fillet served with tender garlic-infused asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Salmon Fillet
2/3 cup Cooked Brown Rice
1 cup Asparagus spears
2 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice ahead of time according to package instructions and keep warm.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness, then remove from the pan and set aside.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the asparagus to the skillet and cook for 4-5 minutes, tossing frequently, until tender-crisp.
Turn off the heat and toss the asparagus with the fresh lemon juice.
Plate the seared salmon alongside the brown rice and lemon-garlic asparagus for a balanced, nutrient-dense meal.