YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 cup Brown Rice, cooked
1 cup Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender.
Fluff the pre-cooked warm brown rice with a fork and plate it alongside the steamed asparagus.
Top the rice with the seared salmon and finish with a fresh squeeze of lemon juice.