YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Savor a perfectly seared 8-ounce salmon fillet with a crisp, beautifully steamed bed of asparagus and a modest serving of nutty brown rice. A squeeze of lemon, a hint of olive oil, and a dash of salt and pepper elevate this dish into a balanced, vibrant dinner that not only pleases the palate but also aligns with your nutritional goals.
INGREDIENTS
8 oz Salmon Fillet
1/4 cup Cooked Brown Rice
1 cup Steamed Asparagus
1/2 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
1 Lemon Wedge
PREPARATION
Pat the 8 oz salmon fillet dry with a paper towel and season both sides lightly with salt and black pepper.
Heat a non-stick skillet over medium-high heat and add 1/2 teaspoon of olive oil.
Once the oil is shimmering, place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.
Carefully flip the salmon and cook for another 3-4 minutes, or until the salmon reaches your desired level of doneness.
While the salmon is cooking, steam the asparagus until tender-crisp, about 4-5 minutes.
Prepare the brown rice if not already cooked; a 1/4 cup serving of pre-cooked brown rice warms nicely alongside the dish.
Plate the seared salmon alongside the steamed asparagus and brown rice.
Finish with a squeeze of fresh lemon juice over the salmon and serve immediately.