YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7.2 ounces Salmon Fillet
0.4 cup cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure a crispy texture.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through and opaque.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.