YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus over boiling water for 3 to 4 minutes until bright green and tender-crisp.
Fluff the warm brown rice with a fork and plate it alongside the steamed asparagus.
Top with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.