YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
A crisp pan-seared salmon fillet paired with nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
5.6 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering but not smoking.
Carefully place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice and plate it alongside the steamed asparagus.
Top the rice and vegetables with the seared salmon and finish with a fresh squeeze of lemon juice.