YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and crisp-tender asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6.2 ounces Salmon Fillet
0.66 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 3-4 minutes until the salmon is cooked through to your preference.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the seared salmon over the brown rice with the steamed asparagus on the side, garnishing with a fresh lemon wedge if desired.