YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice with tender steamed asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7 oz Salmon Fillet
0.4 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black 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 about 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the brown rice and steamed asparagus, serving with a fresh lemon wedge to squeeze over the fish.