YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 minutes without moving it to ensure a crispy texture.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the brown rice and steamed asparagus, serving with a fresh lemon wedge if desired.