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, all finished with a bright, zesty squeeze of lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.