YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon and steamed asparagus served over a bed of nutty brown rice, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for about four minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional three minutes or until cooked to your preference.
Steam the asparagus spears in a steamer basket over boiling water for three to five minutes until tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.
Drizzle the entire dish with fresh lemon juice before serving.