YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
10 spears Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice for efficiency.
Trim the woody ends off the asparagus spears and steam them for 4 to 6 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side up in the pan and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet and cook for another 3 to 4 minutes until the fish flakes easily with a fork.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice.