YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.5 oz Salmon Fillet
1/3 cup cooked Brown Rice
10 spears Asparagus
1/2 tsp Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Pat the salmon fillet completely 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 shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small bowl.
Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.