YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon served with steamed asparagus and brown rice, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
6.5 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
0.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the brown rice thoroughly and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam them for 4-5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until the pan is hot.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Serve the salmon immediately alongside the brown rice and steamed asparagus, drizzling the fresh lemon juice over the fish and vegetables.