YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.9 ounces Salmon Fillet
0.4 cup Cooked Brown Rice
1.5 cups Asparagus Spears
2 teaspoons 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 the oil begins to shimmer.
Place the salmon in the skillet skin-side down and sear for about 4 minutes until the skin is golden and crisp.
Carefully flip the salmon and continue cooking for another 2 to 3 minutes until the fish is just opaque throughout.
While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or the microwave until heated through.
Arrange the salmon, brown rice, and asparagus on a plate and drizzle the entire dish with fresh lemon juice before serving.