YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet with a crisp skin, served alongside tender steamed asparagus and nutty brown rice with a bright squeeze of lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup fresh Asparagus spears
1/2 cup cooked Brown Rice
1/2 teaspoon Olive Oil
1 wedge fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque and flakes easily.
While the salmon sears, steam the asparagus spears in a steamer basket for 4 to 5 minutes until tender-crisp and vibrant green.
Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice.