YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
This dish features a perfectly seared salmon fillet served alongside tender steamed asparagus and nutty brown rice. The splash of olive oil enhances the richness of the salmon while slivered almonds add a delightful crunch. A simple, balanced meal that's both satisfying and wholesome.
INGREDIENTS
4 oz Salmon Fillet
1/2 cup cooked Brown Rice
5 Asparagus spears
3 tsp Olive Oil
1 tbsp Slivered Almonds
1 Lemon Wedge
PREPARATION
Pat the 4 oz salmon fillet dry and season lightly with salt and pepper.
Heat 2 tsp of olive oil in a non-stick skillet over medium-high heat.
Place the salmon fillet in the skillet, skin-side down if applicable, and sear for about 3-4 minutes until a golden crust forms. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through.
While the salmon cooks, bring a pot of water to a simmer and add the asparagus spears. Steam them for about 4-5 minutes until tender yet crisp.
Heat the pre-cooked brown rice in the microwave or a small saucepan until warmed through.
Plate the salmon alongside the steamed asparagus and brown rice. Drizzle the remaining 1 tsp of olive oil over the rice and asparagus.
Sprinkle the slivered almonds over the dish and finish with a squeeze of fresh lemon juice from the lemon wedge.