YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 Lemon wedge (for garnish)
PREPARATION
Season the salmon fillet generously with sea salt and cracked black pepper.
Heat the olive oil in a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before plating.
Serve the seared salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice.