YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Brown Rice and Steamed Asparagus
Savor the succulent seared salmon paired with nutty brown rice and tender steamed asparagus, complemented by a zesty nonfat Greek yogurt dill sauce. Enhanced with a drizzle of olive oil, this well-balanced dish brings vibrant flavors and satisfying textures in every bite.
INGREDIENTS
8 oz Salmon Fillet
1 cup cooked Brown Rice
1 cup Asparagus
1 cup Nonfat Greek Yogurt
2 tbsp Olive Oil
1 Lemon wedge
1 tbsp Fresh Dill
Salt and Pepper to taste
PREPARATION
Season the salmon fillet with salt and pepper on both sides.
Heat 1 tbsp of olive oil in a skillet over medium-high heat. When the oil is hot, place the salmon skin-side down and sear for about 4-5 minutes.
Flip the salmon and cook for an additional 3-4 minutes, or until the fish is just opaque in the center. Remove from heat and set aside.
Meanwhile, steam the asparagus until tender, about 4-5 minutes.
Prepare the brown rice according to package instructions if not already cooked.
In a small bowl, whisk together the nonfat Greek yogurt, fresh dill, and a squeeze of lemon juice. Add salt and pepper to taste to create a light, creamy sauce.
Plate the dish by layering the brown rice, arranging the asparagus on the side, and placing the salmon fillet on top or adjacent.
Drizzle the remaining olive oil over the salmon and finish with a garnish of lemon wedge. Serve immediately.