YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus
1 tsp Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely 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 shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.