YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup steamed Asparagus
1 wedge Lemon
PREPARATION
Cook the brown rice according to the package directions until fluffy.
Trim the woody ends off the asparagus and steam until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for four to five minutes per side until the internal temperature reaches 145 degrees.
Arrange the cooked rice and steamed asparagus on a plate.
Top the rice with the seared salmon fillet.
Garnish the entire dish with a fresh squeeze of lemon before serving.