YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6.5 oz Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Steamed Asparagus
0.5 tsp Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet completely 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 the pan is hot and the oil shimmers.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice over the fish and greens.