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 lemon.
INGREDIENTS
7.05 oz Pink Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
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 medium non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.
Flip the salmon and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for about 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until fluffy and hot.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright, clean finish.