YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Salmon Fillet
1/3 cup cooked Brown Rice
150g Asparagus
3/4 tsp Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus and steam over boiling water for 4 to 5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and cook for another 3 to 4 minutes until the fish is cooked through to your preference.
Arrange the cooked brown rice and steamed asparagus on a plate.
Top with the seared salmon and finish with a fresh squeeze of lemon juice.