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 fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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 shimmering.
Place the salmon in the pan and sear for 4-5 minutes until the edges are golden and the skin is crisp.
Flip the salmon carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and steamed asparagus, top with the seared salmon, and drizzle the entire dish with fresh lemon juice.