YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.2 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Cook the brown rice according to the package instructions until fluffy and set aside.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Carefully place the salmon in the skillet skin-side down and sear for 4 minutes until the skin is golden and crispy.
Flip the fillet and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily with a fork.
Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice before serving.