YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon served with steamed asparagus and brown rice, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Salmon Fillet
0.5 cup Cooked Brown Rice
150g Asparagus Spears
1 tsp Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and 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 crisp and golden.
Flip the fillet carefully and cook for an additional 3 minutes until the fish is just opaque in the center.
While the salmon cooks, steam the asparagus spears over boiling water for about 4 minutes until they are vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge and a final sprinkle of flaky sea salt.