YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedge for serving
PREPARATION
Rinse the asparagus and trim the tough, woody ends.
If not already prepared, cook the brown rice according to package directions and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Carefully place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp and golden.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.
Arrange the salmon, brown rice, and steamed asparagus on a plate.
Serve immediately with a fresh lemon wedge to add a bright, zesty finish.