YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6 oz Salmon Fillet
1/2 cup Cooked Brown Rice
10 Asparagus Spears
1/2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for another 3 to 4 minutes until it reaches your desired level of doneness.
While the salmon sears, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.