YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright lemon juice.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus and steam them over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp.
Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.