YOUR SOLIN GENERATED RECIPE
Seared Salmon with Brown Rice and Steamed Asparagus
Pan-seared salmon fillet served over fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
4.5 ounces Salmon Fillet
3/4 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1/2 fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions until the grains are tender and fluffy.
Trim the tough, woody ends off the asparagus and steam them over boiling water for 5 to 7 minutes until bright green.
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 heavy-bottomed or 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 without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Transfer the salmon to a plate alongside the rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.