YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
0.5 teaspoon Olive Oil
1 wedge Lemon
PREPARATION
Pat the salmon fillet 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 pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the center is just opaque.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.