YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a buttery-soft texture.
INGREDIENTS
7 oz Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the tough ends of the asparagus and steam them for 4 to 5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4 minutes on the first side to develop a golden crust.
Flip the fillet carefully and cook for an additional 3 to 4 minutes until the salmon is opaque and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus.
Drizzle the entire dish with fresh lemon juice before serving.