YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch 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 Lemon juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming hot.
Trim the tough, woody ends off the asparagus spears.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for an additional 2 to 3 minutes.
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3 to 4 minutes until tender-crisp.
Arrange the salmon, brown rice, and asparagus on a plate and drizzle the fresh lemon juice over the fish and greens.