YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Savor a perfectly seared salmon fillet paired with tender roasted asparagus and a serving of nutty brown rice. This dish delivers a harmony of savory flavors and textures, with the salmon’s rich, buttery taste balancing the fresh, crisp asparagus and satisfying whole grain base.
INGREDIENTS
7 ounces Salmon Fillet
5 spears Asparagus
1/2 cup cooked Brown Rice
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat oven to 425°F for roasting asparagus.
Rinse and pat dry the salmon fillet and asparagus.
Season the salmon fillet lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and drizzle with olive oil.
Sear the salmon fillet skin-side down for about 3 minutes until a golden crust forms, then flip and cook for an additional 3 minutes or until desired doneness.
While salmon is cooking, place the asparagus on a baking sheet, drizzle with a tiny bit of olive oil, and season with a pinch of salt and pepper.
Roast the asparagus in the preheated oven for 8-10 minutes until tender and slightly charred.
Reheat or prepare your pre-cooked brown rice if not already cooked.
Plate the seared salmon alongside the roasted asparagus and serve with the brown rice on the side.