YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Salmon Fillet
0.75 cup cooked Brown Rice
10 spears Asparagus
1 tsp Extra Virgin Olive Oil
Fresh lemon wedges
Flaky sea salt and black pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides 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 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and opaque.
Plate the brown rice and asparagus alongside the salmon.
Finish the dish with a generous squeeze of fresh lemon juice and an extra sprinkle of flaky sea salt.