YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Crisp pan-seared salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Rinse the asparagus spears and trim off the woody bottom ends.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and continue cooking for 3 to 4 minutes until the internal temperature reaches your preferred level of doneness.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish and greens just before serving.