YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Herbed Brown Rice
Pan-seared salmon fillet served with fluffy herbed brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 tablespoon Fresh Parsley, chopped
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides 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 sear for 4 to 5 minutes until the skin is crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
In a small bowl, fluff the warm cooked brown rice and stir in the chopped fresh parsley and half of the lemon juice.
Plate the herbed brown rice alongside the steamed asparagus and the seared salmon.
Drizzle the remaining lemon juice over the salmon and asparagus before serving.