YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over a bed of brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions if not already cooked and set aside.
Wash the asparagus and trim the woody ends to ensure every bite is tender.
Steam the asparagus in a steamer basket over boiling water for 5-7 minutes until vibrant green and tender-crisp.
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 sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 3-4 minutes until the center is just opaque.
Plate the salmon over the warm brown rice with the steamed asparagus on the side.
Finish the dish with a generous squeeze of fresh lemon juice and a final sprinkle of flaky sea salt.