YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
3/4 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the asparagus and trim away the woody ends of the spears.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and releases easily.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the center is just opaque.
While the salmon sears, steam the asparagus spears over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small pot or microwave until steaming.
Arrange the salmon, rice, and asparagus on a plate and drizzle the fresh lemon juice over the fish and vegetables.