YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.