YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with crispy skin served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1/2 Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
Steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.