YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lemon Asparagus and Brown Rice
Pan-seared salmon fillet served with zesty lemon-spritzed asparagus and nutty brown rice, finished with a sprinkle of flaky sea salt.
INGREDIENTS
6 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked steamed brown rice warmed through.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the asparagus spears and sauté for 3-4 minutes until tender-crisp and vibrant green.
Drizzle the fresh lemon juice over the asparagus and toss to coat.
Serve the seared salmon alongside the brown rice and lemon asparagus, finishing with an extra crack of black pepper if desired.