YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Savor a delightful plate featuring a delicately seared wild salmon fillet paired with tender steamed asparagus and a modest serving of fluffy brown rice, finished with a tangy nonfat Greek yogurt drizzle for an extra protein boost.
INGREDIENTS
8.5 ounces Wild Salmon Fillet (~241g)
1/3 cup Cooked Brown Rice (~55g)
6 Asparagus Spears (~90g)
1/4 cup Nonfat Greek Yogurt (~60g)
PREPARATION
Begin by patting the salmon dry with paper towels and seasoning lightly with salt and pepper.
Preheat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down if the fillet has skin, and sear for about 3-4 minutes until a golden crust forms.
Carefully flip the salmon and cook the other side for an additional 3-4 minutes, ensuring the center remains moist and slightly pink.
Meanwhile, steam the asparagus in a steamer basket for about 4-5 minutes until they are tender yet still crisp.
Warm the cooked brown rice if needed.
Plate the seared salmon alongside the steamed asparagus and a serving of brown rice.
Finish the dish with a light drizzle of nonfat Greek yogurt over the salmon or on the side as a tangy dipping sauce.
Serve immediately and enjoy your balanced, protein-packed dinner.