YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with crisp-tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and 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 over boiling water for 3 to 5 minutes until they are bright green and crisp-tender.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side, drizzling everything with fresh lemon juice.