YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
1/3 cup cooked Brown Rice
10 spears Asparagus
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon (for zest and juice)
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam for 4 to 5 minutes until tender-crisp and vibrant green.
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.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for another 3 minutes for a medium finish.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with fresh lemon zest and a squeeze of juice.