YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 oz Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season with a pinch of sea salt and black pepper.
Prepare the brown rice according to package instructions or reheat pre-cooked rice.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and bright green.
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 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Arrange the salmon, brown rice, and asparagus on a plate.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.