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 bright lemon and fresh dill.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Fresh dill, salt, and pepper to taste
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends from the asparagus spears and steam them for 4-6 minutes until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with salt, black pepper, and dried or fresh dill.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side up, and sear for 4 minutes until a golden crust forms.
Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Serve the seared salmon over the bed of brown rice with the steamed asparagus on the side.
Drizzle the entire dish with fresh lemon juice before serving.