YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/3 cup cooked Brown Rice
1 cup Asparagus
1/2 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender.
Trim the woody ends off the asparagus spears and set aside.
Pat the salmon fillet dry with a paper towel and season lightly with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon fillet and continue cooking for another 3 to 4 minutes until the fish flakes easily with a fork.
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until vibrant green and tender-crisp.
Plate the seared salmon over the warm brown rice with the steamed asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables before serving.