YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Brown Rice
Pan-seared salmon fillet served over garlic-scented brown rice with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus
2 teaspoons Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Cook the brown rice according to package directions, stirring in the minced garlic during the final few minutes of steaming.
Steam the asparagus spears over boiling water for 4 to 5 minutes until they are tender-crisp and vibrant green.
Pat the salmon dry and season with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque.
Serve the seared salmon over the garlic rice with asparagus on the side and a fresh squeeze of lemon.