YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
0.5 fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat until hot.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.
Place the warm brown rice on a plate and top with the seared salmon and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice and an extra pinch of flaky sea salt for a clean, vibrant flavor.