YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
5.5 ounces Salmon Fillet
1/4 cup cooked Brown Rice
1 cup Asparagus spears
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and set aside.
Trim the woody ends off the asparagus and steam in a basket over boiling water until tender-crisp, about 4-5 minutes.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.