YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender asparagus spears, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just cooked through.
While the salmon is searing, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and vibrant green.
Serve the pan-seared salmon alongside the warm brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.