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 zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked 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 golden and crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until cooked through to your preference.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.