YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the woody ends off the asparagus and steam them in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side up and sear undisturbed for 4 minutes to develop a golden-brown crust.
Carefully flip the salmon and continue cooking for 3-4 minutes or until the fish reaches an internal temperature of 145°F.
Arrange the salmon, rice, and asparagus on a plate and finish with a fresh squeeze of lemon juice.