YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon and a crisp skin.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 second spray Olive Oil
0.5 fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and apply a quick spray of olive oil.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and continue cooking for 3-4 minutes until the fish flakes easily with a fork.
Steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan with a tablespoon of water or in the microwave until steaming.
Arrange the salmon, rice, and asparagus on a plate and finish with a generous squeeze of fresh lemon juice.