YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Savor a perfectly seared salmon fillet, complemented by bright, crisp steamed asparagus and a modest serving of nutty brown rice. This dinner is a harmonious blend of flavors and textures, offering a satisfying and wholesome plate that leaves you nourished and energized.
INGREDIENTS
5 oz Salmon Fillet
6 Asparagus Spears (approx 100g)
1/3 cup Cooked Brown Rice (approx 70g)
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil or a cooking spray.
Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is just opaque in the center.
While the salmon is cooking, steam the asparagus spears in a steamer basket over boiling water for about 4-5 minutes, until tender-crisp.
Reheat the pre-cooked brown rice if needed, or serve it at room temperature.
Plate the seared salmon alongside the steamed asparagus and a serving of brown rice, and serve immediately.