YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1/2 fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Season the salmon fillet on both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet and cook for an additional 3 to 4 minutes until the salmon is just opaque and flakes easily.
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are vibrant green and tender-crisp.
Arrange the brown rice and asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.