YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with nutty brown rice and tender asparagus spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
1/4 cup cooked Brown Rice
1 cup Asparagus spears
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus and steam for 3-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat 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 without moving it to achieve a golden, crispy crust.
Carefully flip the fillet and cook for an additional 2-3 minutes until the center is just opaque and flakes easily.
Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.