YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black 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 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.
Plate the salmon alongside the brown rice and steamed asparagus, serving immediately with an optional lemon wedge.