YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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 for a bright, zesty zing.
INGREDIENTS
5.8 oz Salmon Fillet
0.4 cup Cooked Brown Rice
1.1 cup Asparagus Spears
1 tbsp Lemon Juice
0.5 tsp Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan, flesh-side down, and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet carefully and continue cooking for 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 4 to 6 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before portioning it onto a plate.
Serve the seared salmon alongside the rice and asparagus, finishing the entire dish with a generous squeeze of fresh lemon juice.