YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Herbed Brown Rice
Pan-seared salmon paired with tender steamed asparagus and fluffy herbed brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.75 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon chopped Fresh Parsley
1 tablespoon Lemon Juice
PREPARATION
Cook the brown rice in water or vegetable broth until tender and fluffy, then set aside.
Season the salmon fillet on both sides with sea salt, cracked black pepper, and a pinch of dried herbs if desired.
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 until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 3 minutes or until the internal temperature reaches your preferred level of doneness.
While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are bright green and tender-crisp.
Toss the cooked brown rice with the fresh chopped parsley and half of the lemon juice.
Plate the salmon alongside the herbed rice and steamed asparagus, drizzling the remaining lemon juice over the fish before serving.