YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Asparagus Spears
0.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the rice and asparagus, then drizzle the fresh lemon juice over the entire dish before serving.