YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Brown Rice
A light and elegant dinner featuring a perfectly seared 5-ounce salmon fillet served alongside tender roasted asparagus and a small serving of nutty brown rice. This dish is designed to be both satisfying and well-balanced, with a clean, seared flavor from the salmon complemented by the slight crunch of roasted asparagus and the comforting texture of brown rice.
INGREDIENTS
5 ounces Salmon Fillet
1/2 cup Roasted Asparagus
1/4 cup Cooked Brown Rice
PREPARATION
Pat the salmon dry with a paper towel and season lightly with salt and pepper.
Preheat a non-stick skillet over medium-high heat. Once hot, add a drizzle of olive oil and sear the salmon skin-side down for about 3-4 minutes.
Flip the salmon and cook for an additional 2-3 minutes until the interior reaches your desired doneness.
While the salmon cooks, preheat your oven to 425°F. Toss the asparagus with a small amount of olive oil, salt, and pepper, and spread out on a baking sheet. Roast for about 8-10 minutes until tender and slightly crispy.
Reheat or prepare the brown rice according to package instructions if not already cooked.
Plate the salmon alongside the roasted asparagus and a serving of brown rice. Serve immediately.