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 fresh, fragrant dill.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 teaspoon Fresh Dill
PREPARATION
Prepare the brown rice according to package directions and keep warm.
Pat the salmon fillet dry with a paper towel and season lightly with 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 skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is cooked to your desired level of doneness.
While the salmon sears, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Plate the brown rice and top with the seared salmon fillet and steamed asparagus.
Drizzle the entire dish with fresh lemon juice and garnish with the chopped fresh dill before serving.