YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over a bed of nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and cracked black pepper.
INGREDIENTS
6.5 ounces Salmon Fillet
0.25 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 teaspoon fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.