YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Salmon Fillet
0.3 cup Cooked Brown Rice
1 cup Asparagus Spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Serve the seared salmon over the brown rice with the steamed asparagus on the side, drizzling the entire plate with fresh lemon juice.