YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
5.6 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the woody ends of the asparagus spears and steam them for 3 to 5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure a crisp exterior.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice.