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 bright, zesty lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
0.5 tablespoon Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until fluffy and tender.
Trim the woody ends from the asparagus spears and steam them over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea 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 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the fish is just opaque in the center.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.