YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.35 oz Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 tsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a large non-stick skillet over medium-high heat until hot.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 6 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the salmon over the brown rice on a plate, add the asparagus to the side, and finish with a squeeze of fresh lemon juice.