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, zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 tsp Extra Virgin Olive Oil
0.5 Lemon (for juice)
PREPARATION
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 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 crisp.
Carefully flip the salmon and continue cooking for 3-4 minutes or until it reaches your preferred level of doneness.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and asparagus alongside the salmon fillet.
Squeeze fresh lemon juice over the entire dish before serving.