YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender 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 Asparagus
1 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Rinse the brown rice under cold water and cook in a small pot with water until tender and fluffy.
Trim the tough ends of the asparagus and steam them in a basket over boiling water until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.
Carefully place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Assemble the plate by layering the salmon over the rice and asparagus, finishing with a fresh squeeze of lemon juice.