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 tender steamed asparagus and a modest portion of nutty brown rice, all lightly finished with a hint of olive oil for richness.
INGREDIENTS
6 oz Salmon Fillet
8 spears Asparagus
1/4 cup Cooked Brown Rice
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Place the salmon, skin-side down if applicable, into the skillet and sear for about 3-4 minutes until a golden crust forms.
Carefully flip the salmon and cook for an additional 3-4 minutes until just cooked through; remove from pan and set aside.
Meanwhile, steam the asparagus spears in a steamer basket over boiling water for about 4-5 minutes until tender but still crisp.
Warm the cooked brown rice if necessary, or serve it at room temperature as a hearty base.
Drizzle lemon juice over the seared salmon and serve alongside the steamed asparagus and brown rice.