YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.33 cup cooked Brown Rice
1 cup steamed Asparagus
0.5 teaspoon Olive Oil
0.5 tablespoon Lemon Juice
PREPARATION
Cook the brown rice in a small pot with water until all liquid is absorbed and the grains are tender.
Trim the woody ends of the asparagus and steam them in a basket over boiling water until bright green and tender-crisp.
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 non-stick skillet over medium-high heat until shimmering but not smoking.
Place the salmon in the pan and sear for four minutes on the skin side until golden and crispy.
Flip the salmon carefully and cook for another three minutes until the center is just opaque and flakes easily.
Plate the salmon alongside the rice and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.