YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Enjoy a light yet satisfying dinner featuring a perfectly seared salmon fillet paired with crisp, steamed asparagus and a serving of nutty brown rice. The dish is enhanced with a drizzle of extra virgin olive oil to enrich flavor and bring a subtle, silky finish.
INGREDIENTS
6 ounces Salmon Fillet
6 spears Asparagus
1/2 cup Brown Rice
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with paper towels and season lightly with salt and pepper.
Heat a non-stick pan over medium-high heat and add the extra virgin olive oil.
Once the oil is shimmering, carefully place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.
Flip the salmon and continue cooking for an additional 3-4 minutes or until the salmon is just cooked through. Remove from the pan and set aside.
While the salmon cooks, bring a small pot of water to a simmer and add the asparagus spears. Steam the asparagus for about 4-5 minutes until tender but still crisp.
Prepare the brown rice as per package instructions if not already cooked. A 1/2 cup serving of cooked brown rice is ideal for this meal.
Plate the dish by arranging the steamed asparagus and brown rice alongside the seared salmon.
Drizzle any remaining olive oil from the pan over the salmon for added flavor, and serve immediately.