YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1.5 cups Asparagus spears
1/2 teaspoon Extra Virgin Olive Oil
Fresh lemon juice, salt, and pepper to taste
PREPARATION
Rinse the brown rice and cook according to package instructions until tender.
Wash the asparagus and trim the woody ends from the bottom of the stalks.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and cooked through.
While the salmon finishes, steam the asparagus in a steamer basket for 3-5 minutes until bright green and tender-crisp.
Plate the seared salmon alongside the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice.