YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.2 ounces Salmon Fillet
0.33 cup cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and releases easily.
Carefully flip the salmon and cook for another 3-4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the brown rice and asparagus alongside the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.