YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6.5 ounces Salmon Fillet
1/4 cup Cooked Brown Rice
1.5 cups Asparagus spears
PREPARATION
Season the salmon fillet with a pinch of sea salt and freshly cracked black pepper.
Heat a large non-stick skillet over medium-high heat until hot.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the fillet carefully and continue cooking for another 3-4 minutes until the salmon is just opaque throughout.
Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are vibrant green and tender-crisp.
Fluff the pre-cooked brown rice with a fork and portion it onto a plate.
Serve the seared salmon and steamed asparagus alongside the rice with a fresh squeeze of lemon juice.