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 zesty fresh lemon.
INGREDIENTS
3 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon, for garnish
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Trim the woody ends off the asparagus and steam them over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables before serving.