YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1/2 Fresh Lemon
Salt and Pepper to taste
PREPARATION
Rinse the brown rice under cold water and cook according to package instructions until tender.
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water.
Steam the asparagus for about five minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is crispy.
Flip the fillet and cook for another three minutes or until the salmon reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus.
Garnish with a fresh squeeze of lemon juice before serving.