YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon with a golden crispy skin, served alongside nutty brown rice and tender steamed asparagus for a clean and satisfying meal.
INGREDIENTS
6.5 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Olive Oil
Pinch of Sea Salt and Black Pepper
Fresh Lemon wedge
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until the pan is hot.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until desired doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small bowl.
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice over the fish.