YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon fillet and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water, cover, and steam for 3 to 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the brown rice and top with the seared salmon and steamed asparagus.
Drizzle the entire dish with fresh lemon juice and an extra crack of black pepper before serving.