YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over brown rice and tender asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
6.5 ounces Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or warm up pre-cooked rice.
Trim the woody ends from the asparagus and steam in a basket over boiling water for 4-6 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and 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 press gently with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is golden and crispy, then flip carefully.
Cook for another 2-3 minutes on the second side until the salmon is cooked to your preferred level of doneness.
Serve the salmon over the brown rice with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.