YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus, Brown Rice, and Egg Accent
Savor a beautifully seared salmon fillet accompanied by tender steamed asparagus and nutty brown rice, crowned with a delicately poached egg and egg white for an extra protein boost. This balanced dinner offers a delightful mix of textures and flavors, with the egg adding a silky richness that perfectly complements the crisp asparagus and savory salmon.
INGREDIENTS
4 oz Salmon Fillet
1 cup Steamed Asparagus
1/2 cup Cooked Brown Rice
1 Large Egg
1 Egg White
PREPARATION
Season the salmon fillet lightly with salt, pepper, and a drizzle of olive oil.
Heat a non-stick skillet over medium-high heat and sear the salmon for about 3-4 minutes on each side until golden and just cooked through.
Bring a pot of water to a simmer and gently steam the asparagus for about 4-5 minutes until tender yet crisp.
Cook the brown rice according to package instructions if not pre-cooked.
In a small saucepan, bring water to a gentle simmer and carefully poach the whole egg and separately poach the egg white for about 3 minutes each until set but still soft in the center.
Plate the brown rice and steamed asparagus, place the seared salmon on top, and artfully arrange the poached whole egg alongside the egg white as a protein accent.
Serve immediately and enjoy this balanced dinner full of vibrant flavors and textures.