YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Herbed Brown Rice
Pan-seared salmon fillet served over fluffy herbed brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and fresh, fragrant dill.
INGREDIENTS
6 ounces Salmon Fillet
3/4 cup Cooked Brown Rice
3/4 cup Steamed Asparagus
1/4 Fresh Lemon
1 tablespoon Fresh Dill
1 tablespoon Fresh Parsley
PREPARATION
Prepare the brown rice according to package directions until fluffy.
Trim the woody ends off the asparagus and steam in a basket over boiling water until tender-crisp, about 4 to 5 minutes.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are golden and the fish flakes easily with a fork.
Finely chop the fresh parsley and dill, then fold them into the warm cooked brown rice.
Plate the herbed rice and top with the seared salmon, serving the steamed asparagus on the side with a fresh squeeze of lemon juice.