YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
6.3 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and lightly coat with a mist of olive oil if desired.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the seared salmon alongside the brown rice and steamed asparagus, serving immediately with a fresh lemon wedge.