YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.2 ounces Salmon Fillet
0.35 cup cooked Brown Rice
1.5 cups Asparagus spears
0.5 teaspoon Olive Oil
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the salmon alongside the brown rice and steamed asparagus, serving immediately with a fresh lemon wedge.