YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside fiber-rich steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
9 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus
1 tablespoon Lemon Juice
PREPARATION
Rinse the brown rice and cook until fluffy and tender according to package directions.
Trim the woody ends of the asparagus and steam over boiling water for 4-5 minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Continue cooking for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Assemble the plate by placing the salmon over the brown rice with the steamed asparagus on the side.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving to brighten the flavors.