YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Skillet-seared salmon served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus
1 teaspoon Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
Fluff the cooked brown rice with a fork and plate it alongside the steamed asparagus.
Top with the seared salmon and finish the dish with a squeeze of fresh lemon juice for a bright, zesty touch.