YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
0.5 teaspoon Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the skillet and sear for several minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for a few more minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam until bright green and tender-crisp.
Fluff the pre-cooked brown rice and warm it through in a small saucepan or microwave.
Plate the salmon over the bed of brown rice with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.