YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5.5 ounces Salmon Fillet
0.4 cup cooked Brown Rice
1.5 cups Asparagus
1 teaspoon Extra Virgin Olive Oil
0.5 Lemon
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the woody ends from the asparagus and steam in a basket over boiling water until vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering but not smoking.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish flakes easily with a fork.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.