YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lemon-Garlic Asparagus and Brown Rice
Pan-seared salmon served with garlic-infused asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1.5 teaspoons Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package directions using water or vegetable broth.
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 large skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet and cook for another 3 to 4 minutes until the salmon is just opaque and flakes easily.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the minced garlic and asparagus spears, sautéing for 5 minutes until tender-crisp.
Finish the asparagus with a squeeze of fresh lemon juice and serve alongside the salmon and brown rice.