YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam them over simmering water for 4-6 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Place the salmon in the hot pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the fresh lemon juice over the fish and vegetables before serving.