YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Brown Rice
A beautifully balanced plate featuring a perfectly seared salmon fillet paired with lightly roasted asparagus and a serving of tender brown rice, finished with a refreshing lemon-infused nonfat Greek yogurt drizzle for a bright finish.
INGREDIENTS
6 oz Salmon Fillet
1 cup Asparagus
1/4 cup cooked Brown Rice
2 tbsp Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F for roasting the asparagus.
Rinse the asparagus and trim off the woody ends. Toss asparagus with a pinch of salt, pepper, and a light drizzle of olive oil if desired, then spread on a baking sheet.
Place the asparagus in the preheated oven and roast for 10-12 minutes until tender yet still crisp.
Meanwhile, pat the salmon fillet dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon fillet skin-side down for about 3-4 minutes until the skin is crisp, then flip and cook for another 3-4 minutes, or until the salmon reaches your preferred doneness.
Prepare the brown rice if not pre-cooked. Warm 1/4 cup of cooked brown rice to accompany the salmon and asparagus.
Mix the nonfat Greek yogurt with a squeeze of fresh lemon juice, a pinch of salt, and pepper to create a light, tangy drizzle.
Plate the seared salmon alongside the roasted asparagus and brown rice, and finish with a drizzle of the lemon-infused yogurt over the salmon.