YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus spears
1/2 Lemon
PREPARATION
Prepare the brown rice according to package instructions and set aside 1/3 cup for serving.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the hot pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.
Plate the seared salmon alongside the brown rice and steamed asparagus.
Squeeze the fresh lemon juice over the salmon and vegetables just before serving for a bright, clean finish.