YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 wedge fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the tough, woody ends off the asparagus and steam them for 4-6 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Carefully place the salmon in the skillet, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and serve with a fresh lemon wedge for squeezing over the fish.