YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a crispy skin served over fluffy brown rice and tender asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Olive Oil
1 wedge Lemon
1/4 teaspoon Garlic Powder
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4 to 6 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon over the brown rice with the asparagus on the side and finish with a fresh squeeze of lemon juice.